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Lemon and lavender go together like rainbows and smiles!

A few months ago a dear friend came to visit me on my little island, and we spent the afternoon exploring the Ali’i Kula Lavender Farm. Atop a foggy mountain we discovered an oasis of aromatic lavender and other flowers growing around multiple Buddhas. The scent of the lavender was intoxicating. It was a perfect backdrop for old friends to giggle and share secrets. I took home some lavender from the farm and have been waiting for inspiration to hit on how to use it. Here is my ode to that day, and to the lavender of Kula. Enjoy <3 




  • 1 cup almond flour
  • 2 tablespoon maple syrup
  • 2 tablespoon coconut oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon vanilla bean powder

Cheesecake Filling

  • 2 cups raw cashews (soaked for 2-4 hours)
  • 1/2 cup coconut oil
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla bean powder
  • 1/4  teaspoon sea salt add more lemon juice if desired plate
  • 1 large lemon, zest and juice (about 2 tablespoons of juice)

Cheesecake Top Layer

  • 1 tablespoon lavender
  • 2 tablespoons maple syrup


  • Food processor
  • Spring form pan – I used two 4 inch pans, but one 8 inch will work, it will just be a bit flatter.
  • Dehydrator – Optional





Combine all ingredients in food processor until mixture sticks together when you press it between your fingers.

Spread in an even layer on the base of the springform pan. Press down.

Optional: dehydrate for 1-2 hour at 115F. This helps give the crust a bit more of a crunchy cookie feeling, but is not needed. It will taste good no matter what! 

Cheesecake Filling

In food processor combine all ingredients and process until smooth and creamy, at least 5 minutes.* Scrape down the sides every few minutes.

When smooth, remove 2/3 of the mixture from the processor.

Spread in even layer in spring form pan on top of crust

Cheesecake Top Layer

In your food processor, you should have 1/3 of the cheesecake filling. Add in lavender and additional maple syrup. Process until lavender is incorporated into the filling. Spread final layer in springform pan. Top with lavender to garnish.

Cover and place in refrigerator overnight to set.

Slice and enjoy! Taste the love!



*Note: If your ingredients are cold (for example I’ll freeze my soaked cashews), then wait to add the coconut oil until the very end. The coconut oil is saturated and will harden with the cold and make processing take longer.