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Author Notes: I'm not the classic pink lover, but sometimes I crave for a delicate and good looking dessert. In this case, it's a raw cheesecake made with seasonal fruit and dried rose petals. —Valentina | sweet kabocha
Makes a 6" cake pan
for the base
- 1 cup dried mission figs (125 g)
- 1/2 cup raw almonds (75 g)
- 1/2 cup rolled oats (50 g)
- 1 pinch himalayan salt
- In a food processor – I used the Vitamix because is the only appliance I own – reduce into a dough all the ingredients.
- Press this dough into the cake pan to obtain the base of the cheesecake. Set aside.
for the fillings
- 1 cup raw cashews (125 g)
- 1 cup pitted sweet cherries (125 g)
- 1/4 cup maple syrup (60 ml)
- 1/4 cup roughly chopped cacao butter (30 g)
- 1/2 teaspoon vanilla powder
- 1 tablespoon dried rose petals (from 3-4 rosebuds)
- Soak cashews for 6-8 hours. Rinse and strain.
- Blend cashews and cherries together.
- In a little bowl mix maple syrup, cacao butter, vanilla and rose’s petals and put it in a double boiler, using warm water, not simmering. Stir to help the butter melting.
- Pour this mixture into the blender, blend until smooth and pour the cream over the base into the cake pan.
- Let it set in the fridge for at least 6 hours. If you want it firmer and more “icy” you can reserve it in the freezer.
- Decorate the cake before serving – I used pitted cherries and rose’s petals.
- This recipe was entered in the contest for Your Best No-Bake Desserts