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!
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
1 cup raw pecans
4 large soft medjool dates (or more if needed)
1/4 tsp sea salt
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!