Since all this wonderful elderflower started blooming in my garden I've been wondering what to do with it.
A typical dish we sometimes made when we were smaller was to fry it in something similar to a pancake dough. This was called 'Hollerküchl' and really delicious! I probably should veganize it one day ...
When I continued thinking of the things I knew the best which were made with elderflower, I came to elderflower syrup very quickly. My mom made delicious cocktails with it but it was also really good in just some water. It made drinking water a little more interesting and it always tasted like summer to me.
Unfortunately those syrups are full of processed sugar.
So this year I decided to make a healthy elderflower syrup.
It's an elderflower lemon syrup, super quick and easy to prepare and I didn't expected it to be so good. Almost exactly like the store bought ones. Maybe not as sweet as those but if you like you can add a little more agave syrup. It's basically only the elderflower - which you shouldn't wash, only shake it a little to remove some dirt - lemon juice and some more sliced lemon, agave syrup and boiling water. If you let this sit overnight and drain it the next day, you're having a wonderful syrup.
And as a friend of mine had birthday I made her a raw vegan elderflower cheesecake. It's my favorite basic raw cheesecake recipe with cashews and coconut milk and the delicious nut crust, the only thing I added to the filling was the elderflower syrup.
I made the filling without the coconut oil, but added it to the recipe now, because my friend liked it a little sweeter.
When we wanted to eat the cake I took it out of the freezer too late and so we had ice cake first and later it melted because it was too warm outside. I really had a bad timing this day.
To get the perfect consistency I recommend to take the cake out of the freezer 2 hours before serving and to put it in the fridge.
I hope those works for you and I hope you like this wonderful raw vegan elderflower cheesecake bites!
Raw elderflower cheesecake bites
The elderflower syrup:
- 10 umbels elderflower
- 2 cups boiling water
- 1/3 cup lemon juice
- 1 lemon
- 1/3 cup agave syrup
- 1 1/2 cup almond meal (or processed almonds)
- 1/3 cup coconut flakes
- 1 cup dates
- a pinch of cinnamon
- 2 cups cashews (soaked)
- 1 cup full fat coconut milk
- 4 tbsp coconut oil (melted)
- 1/2 cup elderflower syrup
1. Bring the water to a boil.
2. In the meantime pluck the blossoms from the twigs and put them in a jar.
3. Slice the lemon and add it together with the lemon juice, the agave syrup and the boiling water to the jar. Stir well.
4. Let the syrup cool down, then put it in the fridge for one day.
5. The next day, strain it and pour the syrup in a clean jar.
6. You can also add just a little of it to your water or you continue with the following steps.
1. Soak the dates in hot water for some minutes.
2. If you are using almonds in a whole, put them in your food processor and process until you get a nice flour. It doesn't matter if there are still some bigger pieces.
3. Drain the dates and add them together with the coconut flakes, the maple syrup and the cinnamon to your food processor. Process until you get a nice sticky dough.
4. Place a baking paper on your baking pan and evenly press the dough with your fingers on the bottom of the baking pan.
5. Place the ingredients for the filling in your food processor and process until it has reached a creamy consistency.
6. Pour it on top of the crust and put the cake in the freezer for some hours.
7. Remember to take it out of the freezer two hour before serving and to place it in the fridge.
8. Cut it into pieces and enjoy!