Shavuot is a time centered around nourishment, spiritually, emotionally, and physically. Around the holiday table, food becomes more than just food. It’s comfort, tradition, connection, and celebration.
But enjoying dessert doesn’t have to mean feeling heavy, sluggish, or disconnected from your body afterward.
A core Roots & Remedies philosophy is that healing begins from within. The ingredients we choose matter, and using whole, real foods is one simple way to support the body while still creating beautiful meals and desserts to share with the people we love.
This Lemon Lavender Raw Cheesecake was made with that intention in mind, something indulgent and satisfying, while still feeling light, fresh, and nourishing.
The raw cashews create a creamy filling packed with healthy fats and minerals, while fresh lemon brings brightness and supports digestion. Ingredients like walnuts, coconut, and natural sweeteners are less processed and more nutrient dense than many traditional desserts, helping support balanced energy and a healthier gut. Even the lavender adds a calming touch that makes the whole dessert feel soft and grounding.
It’s the kind of dessert that tastes rich and special, but still leaves you feeling good afterward.
Creamy, bright, naturally sweetened, and made with real whole food ingredients 🌿
🍋✨ Lemon Lavender Raw Cheesecake
CRUST
• 1 cup walnuts
• 10 medjool dates
• 1 cup toasted coconut
FILLING
• 3 cups soaked raw cashews
• ½ cup maple syrup
• ½ cup melted coconut oil
• ¼ cup fresh lemon juice
• ¾ cup water
• 1 tsp vanilla
LEMON CURD
• 3 eggs
• ¼ cup honey
• zest of 1 lemon
• ½ cup fresh lemon juice
• 6 tbsp coconut oil
INSTRUCTIONS
Blend walnuts, dates, and toasted coconut until sticky. Press into a lined pan and freeze.
Blend all filling ingredients until completely smooth. Pour over crust and freeze for 4–6 hours.
In a saucepan, whisk together all lemon curd ingredients until fully combined. Place over low heat and cook for 15–20 minutes, stirring constantly until thickened. Let cool slightly.
Pour lemon curd over cheesecake, chill again, then top with dried lavender + flaky sea salt ✨