Raw Lavender Lemon Cake


For the crust:
200 grams of mixed nuts ( walnuts, almonds)
2 tea spoons of sesame seeds
½ tea spoons of cinnamon
2 tea spoons of honey
7 dates
5 figs
For the creamy lemon layer:
Squized juice of 1 lemon
75 grams of melted coconut oil
350 grams of cashew nuts (soak them for 2 hours in the filtered water with pinch of salt, then rince them dry)
3 table spoons of honey
1 tea spoon of vanilla essence
Lemon zest and culinary lavender grains

Put all ingriedients for the crust into the blender ( I have used Vitamix) and mixed till you will get a smooth, sticky mixture.
Spread evenly the mixture in to prepared form.

Mix all ingredients for the creamy lemon layer in the blender until you will get creamy and smooth texture.

Put it on the top of the prepared crust and gently spread around with spatula.

Sprinkle with the lemon zest and lavender grains and put to the fridge for 15 minutes to settle.


Bon appetit!



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