A little bit decadent and a whole lot of pretty, this raw dessert looks like the perfect centerpiece to show the people you love how sweet clean eating can be! I can’t wait to try this!
Ingredients
For the crust:
- 2 cups raw almonds
- 1/2 cup medjool dates, pitted, about 8-10
- 1/4 cup cacao powder
- 2 tablespoons cacao nibs
For the cheesecake filling:
- 3 cups raw cashews
- 1 bag frozen strawberries, completely thawed (I used Trader Joe’s strawberries)
- 1/2 cup filtered water
- 3/4 cup maple syrup, preferably grade B
- 1 cup melted cacao butter
- 1 tablespoon vanilla extract
- 1 tablespoon rose water
- Pinch sea salt
For the topping:
- 2/3 cup bittersweet chocolate chips
- Sprinkle of organic dried rose petals
Instructions
For the crust
- Blend all the crust ingredients in a food processor. Press into a 9 inch springform pan. You can also use a regular pan with high sides. To unmold, you’ll have to dip the pan in hot water for a few second.
For the filling:
- In a high speed blender, blend the strawberries, water, maple syrup, vanilla, and rose water. Once smooth, add the cashews. Add the cacao butter last.
- Pour on top of the crust. Place the cheesecake in the freezer overnight.
For the topping:
- Take the cheesecake out of the freezer, unmold it, place it on a serving plate, and let it thaw in the fridge for about 3 hours.
- Melt the chocolate chips until smooth. Pour the chocolate into a ziploc bag, snip the tip of a corner, and pipe melted chocolate all over the cheesecake. Finish with a sprinkle of rose petals.
To serve:
- Run a sharp knife under very hot water. Rinse it with every cut you make for pretty slices.
Joanna Steven is an author, attachment parenting mom to 2 boys, and a lover of food. Her mission is to inspire mothers and make their life easier so they feel nurtured, nourished, and better able to raise children in a peaceful way.
