As a believer in the natural healing power of whole foods, Chef Deena is an artist in the kitchen, using nature's palette to create sumptuous meals that will nurture and love your unique body, leaving you feeling incredible. Check out her amazing Wild Blueberry Lavender Cashew Cheesecake and other delicious recipes at ChefDeena.com.

Wild Blueberry Lavender Cashew Cheesecake

Raw, vegan, paleo, sugar-free, grain-free

Crust: 1 C Pecans ¼ C Dates Himalayan Salt Blueberry Cheese Cake: 2 C raw cashews (soaked for at least 1 hour) 1/3 C lemon juice
Lemon zest 1/3 C maple syrup 1 pint blueberries
1 drop lavender essential oil Himalayan Sea Salt
½ vanilla pod, scraped

Coconut Whipped Cream:
1 can full-fat coconut milk
2 tsp maple syrup
¼ vanilla pod, scraped Topping: Wild blueberries
Fresh lavender, lightly chopped

Directions:
For crust: process pecans, dates and salt in food processor. Press into the bottom of round cookie mold. For Blueberry Cheese Cake: Discard water. Blend cashews, lemon juice, zest, honey, maple syrup, vanilla, sea salt, and lavender until smooth. Pulse in blueberries, don’t over blend. Pour into cookie mold over crust. Freeze.

For Coconut Whipped Cream: Remove the top layer of full fat coconut cream, do not use coconut water on bottom. Beat continuously with vanilla and maple syrup until fluffy and whip cream consistency. Dollop over the lightly frozen blueberry cheesecake. Top with wild blueberries and fresh lavender.