Honey Mama's Lavender Rose "Cheesecake"

A "cheesecake" that is so incredibly rich and delightfully creamy that you will never miss the dairy.
Honey Mama's Lavender Rose "Cheesecake"
Recipe by Ivy Entrekin, Honey Mama's R&D Manager



  • ½ cup sprouted almonds
  • 1 Medjool date, pitted
  • 1 T. honey
  • 1 T. virgin coconut oil, softened
  • 1 T. cocoa powder
  • 2/3 Honey Mama’s (2.5-ounce) Lavender Red Rose bar


  • 3/4 cup raw cashews, soaked and drained
  • 5 T. coconut milk (or milk of choice
  • 3 T. honey
  • 3 T. virgin coconut oil, melted
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 tsp. - 1 tsp. beet powder

Optional Toppings:

  • edible rose petals
  • cacao nibs
  • 1/3 Honey Mama's Lavender Rose bar, chopped                                                


  1. Line a 5” springform pan with a piece of parchment paper.
  2. Process all crust ingredients in a food processor until you have a fine, sticky crumble. Transfer mixture to springform pan and press into an even, flat crust. Place in the freezer while you make the filling.
  3. Place all filling ingredients except for coconut oil and beet powder in a powerful blender (such as a VitaMix), and blend on high until you reach a smooth, creamy consistency. Turn the power to low, and drizzle in the melted coconut oil. Add beet powder ½ tsp. at a time until you reach a desired color. Remove the crust from the freezer, and spoon cashew mixture over the top. Use a rubber spatula to create a smooth surface. Place the cake back in the freezer and allow the mixture to freeze for 4-5 hours, or overnight.
  4. Once frozen, remove cake from freezer, release from springform pan, and place on a cutting surface. Decorate with the remainder of the chopped Honey Mama’s Lavender Red Rose bar, rose petals, cacao nibs, or any other toppings of your choosing. Slice immediately and serve.


  • This cake melts rapidly at room temperature, so it is recommended that it stay frozen until ready to serve. 
  • The ingredients in both layers are extremely adaptable so feel free to use what you have on hand. For example, you can use raw almonds or cashews for the base if you do not have sprouted almonds. Honey can be substituted with maple syrup. You can use any plain or vanilla-flavored, plant-based milk for the filling. The virgin coconut oil is the one ingredient that is essential, as it is solid when cool and plays a huge role in helping the cake firm up.
  • Feel free to let your imagination run wild with toppings! Fresh strawberries, lavender flowers or a light dusting of cocoa powder would all work beautifully here.