Lavender cheesecake is one of the best tastes for those who want to pay attention to their form or older people can eat healthier desserts. Unlike other sweets with sugar and butter processed on its back, a healthy and easy to make dessert is waiting for us with its natural sugars and herbal ingredients.

When you hear the word “lavender,” you might immediately think of a lighter shade of purple. But there’s more to this herb than its color. Today, lavender is more than just a fragrant plant. As it turns out, this herb is also commonly used for medicinal and therapeutic benefits. So if you’re dealing with a few medical issues of your own, and you don’t want to risk the unpleasant side effects that come with many over-the-counter and prescription medicines, here’s a look at the potential health perks of using lavender.

For the crust
2 cups almonds, soaked 8-12 hours
3 tablespoons raw cacao powder
2 tablespoons agave or honey
1 tablespoon organic cold pressed extra virgin coconut oil
Himalayan salt

For the filling;
3 cups cashews, soaked 2-4 hours
1- 1/2 cup almond milk
1/2 cup agave or honey
2 tablespoons lemon juice
2 teaspoons vanilla extract
2 tablespoons dried lavender
1 teaspoon cinnamon
Himalayan salt
1/2 cup organic, cold pressed, extra virgin coconut oil

For the sauce;
half culp blueberries
2 tablespoons organic cold pressed extra virgin coconut oil
3 tablespoons almond milk

1) In a food processor, put the almonds and process them first. Then add the other ingredients and blend. Press the mixture into the base of a 22 cm springform pan

2) Blend everything in Vitamix and pour the mixture onto the crust

3) Blend everything in Vitamix. Pour on top of the filling.

4) Wrap the pan and place in freezer at least 1 hour.

You can place it in refrigerator 30 minutes before serving.