The Hindu goddess Lakshmi, representing wealth and fertility, was supposedly born from 108 large rose petals and 1,008 small rose petals. This dairy-free cheesecake is an offering to her grace and beauty, in gratitude for her fruitful blessings of abundance. It is kind of like a super-grown-up chia pudding in trifle form. Give it a go for any festive occasion.
PREP TIME: 30 minutes 25 minutes SERVES: 4 (makes 12)
INGREDIENTS
For the Crust
1 cup raw almonds
8 dates, pitted
1 tbsp coconut oil
1 tsp cinnamon
For the Pistachio Layer.
12 cup raw cashews, soaked overnight. rinsed, and drained
12 cup raw, shelled pistachios, soaked overnight, rinsed, and drained
16 drops liquid monk fruit sweetener 1 tsp alcohol-free vanilla extract
14 tsp spirulina (for colour)
12 tbsp lemon juice
2 tbsp melted coconut oil
For the Rose Layer.
1 cup raw cashews, soaked overnight, rinsed, and drained 4 tbsp maple syrup 2 tsp rose water
1 tbsp lemon juice
1 tbsp raspberry powder 12 tsp beet root powder (for colour)
1/8 tsp sea salt
2 tbsp melted coconut oil
METHOD
To make the crust, place all the ingredients in a food processor and blend on high until a sticky, well- combined crumb is formed. Test the crust by rolling a small amount of the mixture in your hands. If the ingredients hold together, your crust is perfect. If the crust is too dry, add water a tablespoon at a time to achieve the right consistency. Spread the mixture evenly in a 20 cm (8-inch) springform pan, pressing down to form a flat base layer. Place in the freezer for 10 minutes to set while you prepare the pistachio layer. To make the pistachio layer, place all ingredients in a blender and blend on high until smooth. Remove the crust from the freezer and spread the pistachio layer evenly over the top. Retum it to the freezer for 20 minutes to set while you prepare the rose layer. To make the rose layer, place all the ingredients in a blender and blend on high until smooth. Once the pistachio layer has set, remove the pan from the freezer and spread the rose layer evenly over the top. Cover with foil and return to the freezer for 4 hours until frozen and firmly set. Once the cake has completely set, release it from the pan and let sit at room temperature for a few minutes to warm before slicing.
