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.

Tropical Oats

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Tropical Oats

I absolutely love tropical fruits! Growing up in Hawai'i, we had a big lilikoi tree in our yard and we could pick guavas on our way to the bus stop. Another one of our houses had papayas, mangoes, avocados and even pineapple. While there are tons of things you can do with these yummy fruits, I was in the mood for some oats today.

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