Put the cashews in a bowl and let them soak for at least 6 hours or overnight.

Blend the dates in a food processor until it forms a paste. Add the oats, almonds, coconut oil and a pinch of salt and blend again until it becomes firm texture. Line out an 18cm springform pan with parchment paper. Add the crust into the pan and press it to the ground and all the edges. Place it in the fidge.

Drain the cashews and place them in a food processor. Add the coconut yoghurt, the maple syrup, and the lavender syrup and blend until smooth.

Place the coconut milk in a sauce pan along with the agrtine. Bring it so a boil and let cook for 2 minutes. Add one tablespoon of the cashew cream into the coconut milk mixture and mix well. Pour it back into the rest of the cashew cream and mix it well (by hand!). It works best with a spatula. If you prefer it sweeter, add a little more lavender or maple syrup here.

Take the springform pan with the crust out of the fridge and pour the cashew cream on top. Place in the fridge for at least 5 hours to overnight to let the agartine get firm.

When ready take it out of the fridge and garnish with almonds, blueberries and some fresh lavender.

Serve and enjoy!