Mini Blueberry Lavender Cheesecakes

I have been addicted to watching the olympics since they started last weekend.  Last Saturday I watched everything from cycling to womens basketball to swimming to volleyball.  I was quite excited about the women's basketball because the US team has 3 Minnesota Lynx players on it!  So awesome to see Lindsey Whalen, Simone Augustus and Maya Moore kicking butt!  As you can tell, I am a big Lynx fan! 

I am also excited to see all the track and field events of course the runner that I am! I know I will be glued to the TV this weekend (when I am not out running or making desserts for the blog).  It is so inspiring to see all of these athletes that have worked so hard to get to where they are!  If I am having a bad day on a run sometimes I imagine I am in the olympics and it helps me to mentally push through the discomfort. 

Last weekend I took a break from watching the olympics (although I was still listening to them from the other room) to make some delicious cheesecake!  Mini blueberry lavender cheesecakes to be exact.  If you read this blog, you know I am on a raw cheesecake kick lately and these were raw as well.  What can I say?  I am addicted...or in love with the raw cheesecake.  The truth is I crave them! I could have been a bit boring and made them in my normal cheesecake pans, but I decided to be interesting and make them beautifully dome shaped.

They sat a top a pecan crust, and the filling was a luscious coconut cashew base with a hint of lavender and vanilla and of course the sweetness of fresh blueberries!  But that wasn't enough blueberry for me and I decided to top the cheesecakes off with a bit of fresh blueberry lavender sauce as well!  They looked completely different than my usual cheesecakes, but they were beautiful! I sat and enjoyed every last bite of one as I watched the olympics that evening.  So what is your favorite olympic sport?

Mini Blueberry Lavender Cheesecakes

Makes 4

Filling:

2 3/4 cups raw cashews (preferably soaked overnight)

1/4 cup coconut water (or filtered water)

1/4 cup lemon juice

1/3 cup plus 3 Tbsp agave nectar or honey

1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)

1/2 tsp sea salt

1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)

1 1/4 cups fresh organic blueberries

2 Tbsp dried lavender flowers

3/4 cup fresh organic blueberries

Crust:

1 cup raw pecans

4 large soft medjool dates (or more if needed)

1/4 tsp sea salt

Sauce:

1 1/2 cups fresh organic blueberries, divided

3 Tbsp agave nectar

1 tsp pure vanilla extract

1 Tbsp dried lavender flowers

To make the cheesecake filling, drain the cashews and combine them with coconut water, lemon juice and nectar, coconut oil, sea salt, vanilla and 1 1/4 cups blueberries in a food processor and blend until smooth and creamy. Pour the half cheesecake filling into four 4 inch bowls lined with plastic wrap*, then scatter the remaining blueberries over, then top with remaining filling.  Place in the freezer until it is set, 4 to 6 hours.  To make crust, combine all ingredients in the food processor until well chopped and holding together (add an additional date or two if too crumbly).  Press the mixture into the tops of each of the cheesecakes in the bowls. 

To make sauce, combine 3/4 cup blueberries, agave nectar, and vanilla in a food processor.  Blend until smooth, then pour into a bowl and stir in whole blueberries and lavender. 

To serve, unmold cheesecakes onto serving platters crust side down, and carefully smooth the sides (there may be lines from the plastic wrap) with a small offset spatula.  Pour some of the blueberry lavender sauce over each one and serve!