Rosewater Cheesecake (Raw + Vegan)

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Rosewater Cheesecake

CHEESECAKE FILLING
» 2 cups cashews, soaked for 2-4 hours then drained
» 10 strawberries
» 1/4 cup coconut water
» 2-3 tablespoons rose water
» 2 tablespoons maple syrup
» 1 tablespoon coconut oil
» 2 teaspoons lemon juice
» 1/2 tsp vanilla bean paste
» Pinch Himalayan salt

Blend all ingredients except the coconut oil. Once smooth, blend in the coconut oil.

COCONUT MACADAMIA CRUST
» 1/2 cup shredded coconut
» 1/2 cup macadamia nuts
» 1 tablespoons coconut nectar
» 1 1/2 tablespoons coconut oil

In a food processor, break down the macadamia nuts into smaller pieces, then add the shredded coconut and blend again until you have a coarse mealy texture. Add the coconut nectar and coconut oil. Blend quickly just to incorporate.

In a small ring mold, press the crust mixture into the bottom then pour the cheesecake filling into the mold. Refrigerate for 8-12 hours.

Top with passion fruit if available. Additional garnishes: coconut flakes, macadamia nuts, and dried rose petals or hibiscus flowers.

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