Lavender is for lovers true
Which evermore be faine;
Desiring always for to have
Some pleasure for their paine:
And when that they obtained have
The love that they require,
Then have they all their perfect joie,
And quenched is the fire.
Clement Robinson
Handful of pleasant delights, 1584

Every summer, lavender flowers bloom in the fields of Southern France and the mountainous zones of the Mediterranean. The view is like no other, with its blue and purple colors intimidating even the most beautiful sky. Lavender (Lavandula angustifolia) is a flowering aromatic plant in the Lamiaceae family that grows mainly in temperate climates. The oil extracted from lavender flowers is mostly used as a fragrance for perfumes, soaps and lotions, but is also delightful in desserts and sauces.

This raw cake combines the flavours of two aromatic plants from the Lamiacaeae family; lavender and mint, with a few notes of vanilla at the end for a perfectly sweet, delicate and beautiful taste.

Preparing this raw cake is almost like an aromatherapy session, and it is the perfect dessert to enjoy a slice of peace.


For the crust

  • 1 cup hazelnuts (or other local nuts)
  • 1/4 ground flaxseed
  • 1 cup pitted dates (or dried figs)
  • 1/2 vanilla bean

For the Filling

  • 2 cups soaked cashews
  • 2 cups coconut cream
  • 1/2 cup coconut water
  • 6 leaves fresh mint
  • 1 1/2 tsp lavender oil
  • 5 drops vanilla essence
  • 1/4 cup maple syrup


For the crust

  1. Put the hazelnuts in the food processor and pulse for 20 seconds until the nuts are in small chunks.
  2. Add the ground flaxseed and the vanilla bean and pulse for an extra 10 seconds until mixed.
  3. Add the dates and pulse for about 40 seconds until a sticky paste is formed.
  4. On a cake tin lined with baking paper, pour the paste and distribute evenly. Press the paste using your fingers to form the crust.


For the filling

  1. Soak the cashews overnight in a bowl of filtered water.
  2. Blend the cashews, the coconut cream, coconut water, vanilla drops and maple syrup until a smooth cream is obtained.
  3. Pour 1/2 or 2/3 of the filling in a separate bowl (depending on how thick you want each layer)
  4. Add the mint leaves to the cream in the blender and pulse until the leaves are completely dissolved.
  5. Pour the mix on the cake crust and place it in the freezer for 15 to 20 minutes
  6. Add the remaining cream from the bowl to the blender and add the lavender oil to the mix. Blend for a few seconds until perfectly mixed.
  7. Take the cake out of the fridge and gently pour the remaining lavender cream on top of the mint layer.
  8. Place the finished cake in the fridge for 2 to 3 hours depending on the desired texture.
  9. Before serving, take it out of the fridge and let it sit at room temperature for a few minutes.

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