RAW VEGAN LAVENDER LEMON BLUEBERRY CHEEZECAKES

Relaxing end of the summer treat!

What you'll need:

Crust

• 6 Fresh Bliss Balls

Filling

• 1 1/2 cups Fresh Cashew Crema
• 1/2 cup blueberries + extra for topping
• 1/4 cup lavender tea*
• 2 tbsp lemon juice
• 2 tbsp agave
• 2 tbsp coconut oil (optional but helps with form and texture)
• cupcake pan
• blender

Make the *lavender tea. Boil 1/2 cup water and steep 3 tablespoons of fresh lavender for 10-15 minutes. Strain and let cool. Push Bliss Balls into cupcake molds to form the crust, using one for each cup. Combine all remaining "filling" ingredients into a blender and pulse. (A bowl and fork can be used in place of blender.) Pour the filling over the crust and place in freezer for at least 2 hours or overnight. Pop the mini cheezecakes out of the molds, plate and top with the remaining blueberries.

Best stored in the freezer in a sealed container for up to 1 month.
*Tip: use silicone cupcake molds for easy removal

Makes 6 Mini Gluten-Free, Sugar-Free, Raw, Vegan Cheezecakes

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