Y’all asked for it. And let’s be honest, even if you didn’t, I STILL would have made these. These are just a little spin off of the raspberry almond cheesecake bars I made a couple weeks ago. When I was craving these cheesecake bars a while back I couldn’t decide between these two flavors so I did a little poll on my instagram, hoping to give me some clarity. However, it was literally neck and neck the whole time (about 4 hours) so I just decided to go with the raspberry almond because somebody had to make an executive decision. (Apparently being an adult comes with a whole lot of decision making… never been one of my fortes.) However, by the end of the 24 hour poll the lavender vanilla took a DEMANDING and unarguable lead. And now I can see why. These are absolutely delicious and an all over crowd pleaser.
Lavender is honestly one of my favorite things in the whole world. The scent alone is phenomenal, but once I found it in culinary form, it was a game changer. I started adding it impulsively to everything… smoothies, ice-cream, coffee, even my salads! And once I found the drool worthy combo of lavender and vanilla, it literally became the flavor of my life. Anyways, obsession aside, these bars are amazing and I am so excited to finally be sharing them with you! I got to make them for a friend’s workshop last weekend, and the verdict was: THEY WERE A HIT! So try them for yourself and see what all the hype’s about!
- 1 bag Purely Elizabeth original granola
- ⅓ cup coconut oil
- 1½ cup raw cashews, soaked (2-4 hours)
- ⅓ cup coconut oil
- ⅓ cup maple syrup
- 1 TBS vanilla extract
- 1 lemon, juiced
- 1 TBS culinary lavender (+ more for dusting on top)
- ***NOTE: depending on how "lavendery" you like it, you can add more culinary lavender! It has a strong flavor so don't go too crazy, but I prefer it with a little extra flower power."
- Soak your cashews in a bowl or jar of filtered water for about 3 hours.
- Blend your crust ingredients in a high speed blender. I use my Vitamix and it works like a dream.
- Add this to an 8"X8" pan lined with parchment paper. If you want thinner bars, use a bigger pan. If you want thicker bars, use a smaller pan.
- Evenly distribute the mixture on the bottom of the pan.
- Blend all your cheesecake ingredients in a high speed blender and add to the top of your first layer. Evenly distribute.
- Sprinkle some lavender buds on top of the bars, if desired.
- Freeze pan until the bars have totally solidified (a couple hours).
- Once frozen, remove from freezer, remove parchment paper, and cut into squares!
- Bite in, fall in love, and enjoy! Store in freezer for future enjoyment.