In food processor, blend dates and almonds until sticky dough forms. Press mixture evenly into bottom of spring-form pan. Set aside.

Make filling and drain soaked cashews. In high-speed blender or food processor, blend cashews, maple syrup, melted coconut oil, lemon juice and vanilla until smooth and creamy.

Add blueberries and lavender to blender and blend again until fully smooth.

Pour filling over crust and smooth top with spatula. Tap pan gently to remove air bubbles.

Place cheesecake in freezer for at least 4 hours or until firm.

Before serving, let thaw at room temperature for 10–15 minutes. Optional: garnish with extra blueberries or lavender.