Raw Chocolate Rose Cheesecake

 

Choc Rose Cheesecake 1

Choc Rose Cheesecake

One of my favourite treats is Turkish Delight, so it was inevitable that one day I would try to recreate this flavour with healthy, natural ingredients. The result was a beautifully textured dessert with a smooth chocolate flavour and a subtle, delicate rose scent. This special treat may take some time to prepare, but it is well worth the effort.

This delicious dessert is also a great source of protein, vitamins and minerals – in particular B1, B6, magnesium, phosphorous, selenium and zinc. It contains cacao which is a rich source of antioxidants to help clean up free radicals in the body. The cashews are loaded with monounsaturated fats which protect against heart disease and cholesterol, while the walnuts are rich in omega-3 fatty acids which are important for brain health and lowering inflammation.

 

Ingredients:

Crust
2 cups of walnuts
¼ cup desiccated coconut
¼ cup rice syrup
2 tbsps melted coconut oil
1 tbsp cacao
¼ tsp Himalayan salt

Filling
3 cups cashews (soaked)
¾ cup coconut water
¾ cup rice syrup
½ cup melted coconut oil
2 tbsps cacao
50ml rosewater

 

Method:

Prep:
Place cashews in a large bowl and cover with filtered water. Leave to soak for a minimum of two hours (overnight is best). Line the base and edges of a round spring-form cake tin with baking paper.

Crust:
Place walnuts into a food processor and blend into a crumbly consistency. Add desiccated coconut, rice syrup, coconut oil, cacao and salt. Blend until ingredients are combined. Press mixture firmly and evenly into the base of your lined cake tin. Place in the freezer to set for a minimum of one hour.

Filling:
Once cashews are ready, drain from the water and place cashews into a food processor with the coconut water, rice syrup and coconut oil. Blend until the mixture forms a smooth, creamy consistency. Divide the mixture evenly between two bowls. In one bowl, whisk through two tablespoons of raw cacao until smooth. Pour the mixture over the crust layer in your cake tin and place back in the freezer to set (approximately two hours).

In the second bowl, stir through the rosewater until mixed through. Cover and place in the fridge until the chocolate base has set. Once set, pour the rosewater mixture over the chocolate layer and place back in the freezer to set overnight.

 

To serve:

Top your cheesecake with dried rose petals, and a chocolate drizzle:

2 tbsps melted coconut oil
2 tsps raw cacao powder
1 tbsp rice syrup

Mix together until smooth and drizzle over the top of the cheesecake.

 

My recipe for this Chocolate Rose Cheesecake was also featured on the Endeavour College Wellspring Blog and The Feed Feed website. To view these posts, click the links below and check out many more of their amazing articles to stay up to date with the latest recipes and wellness topics!

Endeavour College Wellspring Blog
The Feed Feed

Jacqui xx copy

Advertisements

2 comments

  1. This was my birthday cake of choice this year – such a winner! Finally a cake that is edible and without refined and processed ingredients- my whole family ate and enjoyed it so I will be keeping this recipe on hand.
    Thanks for sharing with Endeavour College 🙂

    Like

    • I am so glad that you and your family enjoyed the cake! Thank you for your lovely comment, I hope you had a wonderful birthday 🙂

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s