‘Roses are red, violets are blue, make this cake, it’s too good to be true!’
It’s started. The countdown to Valentines day. In seven days time there will be lovers everywhere staring dreamily into each others eyes across the dinner table. If you’re one of those people who loves to celebrate Valentines day, you’ll no doubt be looking for something extra special to make for your ‘one’.
Now this recipe might not be for everyone but if like me, you and your partner absolutely adore the fragrant taste of rose, then you’ll both love this cheesecake. With its light & creamy texture that won’t leave you feeling weighed down and full.
I’ve always been a fan of cheesecake and until I tasted for myself I was uncertain that a Raw cheesecake could ever leave me feeling as satiated as I feel after I’ve chowed down on a full fat, creamy, and very naughty shop bought cheesecake – but believe me, it can.
The following recipe is also easily adapted to your tastes, if you don’t like rose, you could use honey, berries, vanilla or add some delicious cacao.
- 1 cup mixed nuts (or nut of choice)
- 1 cup dates
- 1 cup desiccated coconut
- 2 cups cashews (soaked overnight)
- 2 tbsp rose water
- Juice of 1 lemon
- 4 tbsp maple syrup
- 1 tsp rose petals (ground in pestle & mortar)
- 1/2 cup coconut milk
- 3-4 tbsp cocoa butter (softened)
- Rose Petals
- Freeze dried raspberries (optional)
- Put base ingredients into food processor or blender and blend until well processed.
- Press mixture down into greased (with coconut oil) springform cake tin
- Put base in freezer whilst you make your cheesecake mixture
- Drain soaked nuts and add to blender with all of the other ingredients
- Blend until smooth
- Spoon onto frozen crust and refreeze for several hours
- Top with some more rose petals and the freeze dried raspberries
I hope you enjoy this delicious cheesecake and have a fabulous Valentines Day where you and your partner spoil each other rotten.