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Raw Rose Cheesecake

Ingredients

Base:

  • 2 cups pitted dates
  • 2 cups raw walnuts
  • ¼ cup buckwheat optional

Filling

  • 3 cups raw cashews pre-soaked
  • ½ cup fresh lemon juice
  • 2/3 cup coconut oil
  • 1 cup coconut milk
  • 1 cup agave nectar or maple syrup organic if possible

Instructions

Base:

  1. Add walnuts to food processor and process into a meal.
  2. Add dates to walnuts and process together until dates are chopped into small pieces.
  3. Add buckwheat and process further (optional)
  4. Remove and press mixture firmly into a lined cake tin evenly and pop into the freezer.

Filling:

  1. In a good quality blender, blend all ingredients until you get a smooth, luscious yummy ‘cheese’
  2. Add a pinch of a good quality sea-salt and 3 drops of rose essential oil
  3. Mix well
  4. Pour mixture on top of the base and spread evenly
  5. Sprinkle sea salt and as many rose petals as you like on top before putting it back into the freezer for 4-6 hours or overnight to set.
  6. Take the cake out of the freezer and store in the fridge for at least 2 hours before serving (the longer the better).

Recipe Notes

  • To make 12 cupcakes HALF the recipe
  • Add ¼ cup buckwheat to add crunch to the base
  • If using dried dates soak them in hot water and be sure to buy the ones without vegetable oil
  • Soak cashews in hot water for 30 minutes if you're like me and not organised enough to soak them overnight.
  • Use a good quality blender or your filling will not be smooth, and its got to be smooth and velvety!
  • You can store the cake in the freezer and let it thaw out before eating (this is great if you make cupcakes and want them to keep longer)