Step 1

In a food processor add almonds, oats, dates, coconut oil, salt and cinnamon. Process until the ingredients become dough like in texture, stopping to scrape down the sides as needed, approx. 7-10 minutes.

Step 2

Transfer crust to a non stick cake pan with removable bottom. (I used a 12x7 inches rectangular cake pan. A smaller pan will work; yielding a higher cake). Press down to make even crust layer.

Step 3

In a blender add soaked cashews (strained), coconut milk, maple syrup, lemon juice, vanilla extract, dried lavender and salt. Blend until smooth. Pour 1/2 the cashew cream filling over the crust, reserving the second half for later. Gently bang the spring form pan against work surface a few times to release any bubbles. Place in freezer to freeze this layer until completely frozen, approx. 2 hours.

Step 4

Add bluebrries to blender and with remaining 1/2 cashew cream cheese and blend until smooth.

Step 5

Pour bluebrry cream filling over frozen cheesecake for the final layer. Gently bang the spring form pan against work surface a few times to release any bubbles.

Step 6

Slice blueberries in half (or keep them whole), and decorate the top of the cake with grapes. Freeze cheesecake until frozen, approx. 2 hours.

Step 7

When ready to serve, remove cake from the freezer and let thaw 20 mins. Use a sharp knife to slice into 12 slices, for optimal taste let the individual slices sit for another 1o mins before serving.