Spring Blossom Raw Cashew Cheesecake

This raw cake is seriously scrumptious! I think the flavours are just perfect for spring! ❤

36 Spring Blossom Cashew Cheesecake

Base:
Using a food processor or high speed blender pulse ½ cup of raw almonds until a fine meal add ½ cup of raw cashews & blend until a fine powder.
Remove the nut meal from the blender and transfer to a bowl.
Next blend 1 cup of shredded coconut with a pinch of salt until a fine meal.
Add 2 tablespoons of sultanas or raisins
3 tablespoons of raw cacao
2-3 pitted medjool dates (depending on softness of dates, use more if dry) and blend until combined.
Add the mixture to the nut meal and mix together with your hands until it holds together then press into a lined spring-form tin.

Rosewater vanilla cream:
Blend a ¼ cup of warm water with:
2 pitted medjool dates
1 whole vanilla bean
1/3 cup of agave
A pinch of salt
1 tablespoon of rosewater
½ cup of melted cacao butter
2 cups of soaked (overnight) and rinsed raw cashews.
Once mixture is smooth, spread on top of base.

Press/sprinkle 1/8 cup of sour-dried cherries (pre-soaked overnight, will make ¼ cup) on top of the rosewater vanilla cream layer.
Allow to set in freezer for a couple of hours before removing from tin.
Garnish with edible flowers or rose petals.
The cheesecake will last one week in the fridge and almost indefinitely if kept in a sealed container in freezer.
Best enjoyed thawed for 10-15 mins.

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =) Enjoy ❤

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