Pistachio Rose Vegan Cheesecake- no bake

 Ingredients

 
2 cups raw pistachios, shelled
1 cup pitted dates
1 cup raw cashews, soaked in water for 4-6 hours or overnight
1/2 cup coconut cream
1/4 cup maple syrup
1/4 cup coconut oil, melted
2 tbsp rosewater
1 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt
Edible rose petals for garnish (optional)

 

Directions
In a food processor, blend the shelled pistachios and pitted dates until they form a sticky dough.
Press the pistachio-date mixture firmly into the bottom of a lined cake pan to form the crust. Place in the freezer while preparing the filling.
Drain the soaked cashews and rinse them thoroughly. In the food processor, combine the soaked cashews, coconut cream, maple syrup, melted coconut oil, rosewater, lemon juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
Pour the filling over the prepared crust and smooth out the top with a spatula.
Tap the pan gently on the counter to remove any air bubbles.
Place the cheesecake in the freezer to set for at least 4 hours or until firm.
Once set, remove the cheesecake from the freezer and let it sit at room temperature for 10-15 minutes before slicing.
Garnish with edible rose petals if desired before serving.

 

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