Lemon Lavender Cheesecake Bars with Blueberry Compote

Well I've got a wonderful dessert for you all. Quite dreamy..That's if your dreams are full of cashews, medjool dates, lemon, lavender, and blueberries! It ends up looking like this before the compote.....
                                                                         Hello, lovely

And after the compote...looks like little bubbles of blueberries- I just love how the light catches them:

The blueberries are not a must, however they add a lovely dimension. 

I made this in an individual serving pan, it's a little pan that's about 4 inches long by about 2 inches wide. However, if you don't have these little pans or something similar, you could also make this in a spring form pan or whatever you have. Shoot, you could make these in cupcake tins. 

Ingredients for the Lemon Lavender bar (for one serving- just double, triple, etc. depending on how many people you're serving):

Non-food items:

-Individual serving pans, springform pan (will need to alter the amount of ingredients if you don't do individual. Since this is raw, it's so easy to alter. I'd just times this by as many servings the pan will have to start) or cupcake tin

-Wax paper for lining the pan/tin

Crust:

-1 Medjool date or so per person

-About 1/4 cup nuts (I used soaked almonds because that's what I have. Walnuts would be nice, too..especially if you have upcoming exams/busy work week/stress/etc. as walnuts are brain food!) per person

Filling:

-1/3cup soaked cashews per person (soak 3-4 hours) 

-2 Tbs fresh lemon juice per person (I used 1/4 cup, but I also like the taste of lemons to be more prominent than most people)

-2ish Tbs Agave/raw honey (if you consume honey)/ maple syrup (I used Agave). I say ''ish'' because it depends on if you want it more lemony or a bit more sweet. I'd start off with 1.5 tbs and increase to taste. 

-1 Tbs melted coconut oil/person

-Pinch of salt per person

-1/2 tsp or so dried Lavender depending on how much you like lavender..I like it a lot and probably used a tsp

-Splash of vanilla (about 1/2 tsp a person)

Blueberry Compote:

-2 Tbs small frozen blueberries per person (You could use fresh, but I used frozen which allowed for tiny blueberries as well as a quick compote without the stove-These are great for baking or using in pancakes)

-1 1/2 tps Agave per person

Crust Instructions- 1st

1. Blend the crust ingredients in a food processor or blender (I used the vitamix on setting 4-5) until mixed and all chopped up

2. Line pan/tin with wax paper

3. Pour blended crust ingredients into pan(s)/tin(s) and push down with your hands until pressed and even. 

4. Cut excess wax paper, leaving about an inch visible along the sides- will help with removal

4. Put in freezer

Filling- 2nd

1. Pour filling ingredients into a blender. I would put in about 1/2 the lavender (the other 1/2 will top it)- *bruise lavender first to start the extraction of the flavor. 

2. Blend until creamy.

3. Taste before pouring and see if you'd like it more sweet, more lemony, a bit more lavender, etc.

4. Take out pan(s)/tin(s)

5. Pour on top of the crust just a little bit below the top of the pan/tin

6. Take the rest of the lavender and *bruise before sprinkling on top.

7. Put back in freezer

8. Freeze for a good hour for individual sizes at least to firm up. 

9. If you used a bigger spring form pan or bigger pan with more than one serving, adjust freezing time accordingly. I'd do probably 3 hours minimum, but check every hour to see. 

To plate:

1. If individual servings: Take each bar/''cupcake'' out by pulling the wax paper in two spots across from each other- it should pop right out.

2. Peel the wax paper off each bar.

3. Set the bar on a little plate or in a little bowl. 

It should look like this now : 

If also making the Blueberry Compote:

1. Microwave the blueberries (if frozen) for about 30 seconds. If defrosted, maybe 10 seconds (you just want it a little warm)

2. Mix in the agave 

3. Pour onto of each bar. It will melt a little bit, but it will not come apart or melt like ice cream. Here are photos to show what I mean:

And a side view: 

It just gives a bit, it doesn't melt like ice cream or anything. 

Serve now, now, now!!

This dessert is great because its mostly raw vegan, simple, and delicious! You could even have it for a breakfast bar if you're craving something sweet. You can put whatever fruit you want on top, doesn't have to be blueberries. 

I have another dessert to put up- chocolate pudding with a simple coconut whipped cream! 100% raw vegan, too!

Have a healthy and happy rest of your week!

Jessica

*"Bruising" is used with fresh herbs to start the extraction of the oils..it's what gets the flavor out. What you do is take the lavender a pinch at a time and rub between two fingers for a few seconds before adding to the blender. I do this with all herbs! It really improves the flavor. For bigger herbs, such as fresh sage leaves, I rub them between my hands for about 10 seconds..You will begin to smell the herb..your hands will smell of sage or lavender (or whatever you use), too (don't worry, this washes off quickly)!