This luscious dessert by vegan blogger Deborah Gleason harmoniously combines the zesty brightness of lemon with the subtly sweet and nutty essence of ube (purple yam). A velvety, dairy-free cheesecake filling rests atop a delicate crust, providing a perfect contrast of textures. What you need:For the oat cookie crust:1½ cups oat flour½ cup rolled oats½ cup finely chopped pecans⅓ cup sugar⅓ cup coconut oil, melted¼ teaspoon salt For the filling:1½ cups mashed ube yam, peeled and steamed until soft1 cup canned coconut milk1½ cups raw cashews, soakedJuice of 2 lemons½ cup maple syrup⅓ cup coconut oil, melted2 teaspoons vanilla extract2 teaspoons lemon zest¼ teaspoon salt Coconut whipped cream, for garnishEdible flowers, for garnishWhat you do:For the oat cookie crust, preheat oven to 375 degrees. Pour into prepared crust and place in freezer for 4 hours, or until solid. Top with coconut whipped cream and edible flowers.