This delicious and beautifully textured dessert with a smooth chocolate flavour and a subtle, delicate rose scent is reminiscent of the popular Turkish Delight chocolate. This special treat may take some time to prepare, but it is well worth the effort.
This 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 and magnesium to help mop up free radicals in the body. The cashews are loaded with monounsaturated fats to 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.
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
Ingredients:
Crust 2 cups of walnuts ¼ cup desiccated coconut ¼ cup rice syrup 2 tbsps melted coconut oil (I use Natural Raw C) 1 tbsp cacao (I use Red Tractor Foods) 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.
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