Lavender infusion

Place the lavender flower heads in a bowl, and pour over hot water (boil it, then leave to cool a few minutes before using). Place a lid over the bowl to keep the steam in, and leave to infuse for 10-15 minutes while making the base.

Base

In a food processor or blender, blend the dates until chopped into small pieces. Then add the dry ingredients (nuts, coconut and salt) and blend again until everything is finely chopped, but still with some texture.

Finally, add the liquids (vanilla and melted coconut oil), and pulse to combine - the mixture should stick together between your fingers when pressed (if not, add an extra tablespoon of melted coconut oil).

Pour into 6 mini french fluted tart tins lined with biodegradable wrap, press until firmly packed on the base and up the sides, then place in the freezer to set.

Filling

Remove the lavender flowers from the bowl and squeeze them out, to retain all the infused lavender water.

Blend this infused water with all remaining filing ingredients except the coconut oil, in a processor or blender until super smooth and creamy, scraping down the sides as needed.

Then, while on low, add the melted coconut oil until combined.

Pour into the bases, shake lightly side to side to flatten, and place back in the freezer for an hour to set.

Topping

Remove from the freezer and sprinkle with extra lavender petals or whole flowers.

Enjoy! Will keep in the fridge for up to a week, or in the freezer for two months.

Serve with some coconut yoghurt. Some chopped kiwifruit also pairs perfectly!