Pistachio Rose Raw Vegan Cheesecake
Ingredients
- 1/2 CUP OATS + 1/4 CUP PISTACHIOS
- 5 DATES
- 1/2 CUP CASHEWS (soaked) + 1/2 CAN COCONUT MILK + 1 TBSP COCONUT OIL + 1 TBSP ROSE WATER + 1/2 JUICED LEMON + 3 TBSP MAPLE SYRUP
Preparation
Blend 1/2 CUP OATS + 1/4 CUP PISTACHIOS until coarsely ground
Add 5 DATES (+ optional 1/4 nut pulp from making nut milk) and pulse until mixture looks like wet sand
Firmly press the mixture into the bottom and sides of your container
Place in the freezer to set while working on the filling
For the FILLING
Blend 1/2 CUP CASHEWS (soaked) + 1/2 CAN COCONUT MILK + 1 TBSP COCONUT OIL + 1 TBSP ROSE WATER + 1/2 JUICED LEMON + 3 TBSP MAPLE SYRUP (+ optional frozen raspberries if you want it to be pink)
Add the mixture to a pot along and simmer over low-medium heat for about 10 minutes. Set aside for 5-10 minutes
Pour mixture on top of the crust and place in the freezer for about 4 hours or overnight to set. * Take out from the freezer about 1 hour before eating
You can sprinkle matcha and rose petals for the aesthetics
