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November 11, 2019

November 4, 2019

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Valentines Day Bouquet Cake with Rosewater and Citrus - Raw, Vegan, Gluten Free. FULL OF LOVE!

February 9, 2015

 

Rosewater Cheesecake with Winter Citrus
Yield: one 9inch cake
Benefits: anti-viral, antioxidant loaded, aids in digestion

Crust Layer:
½ cup almonds
½ cup shelled pistachios
¼ cup dates- pitted
3 tbsp raw cacao powder
½ tsp orange zest
1 small orange- peeled, seeded, sectioned
1 tbsp coconut oil- melted
Pinch salt
Shredded coconut

 

Rosewater Cheesecake Mousse:
2 cups raw cashews- soaked
2 lemons- peeled, seeded, sectioned
½ cup maple syrup
½ cup melted cacao or coconut butter
½ cup dates
¼ tsp rosewater or rose essence
Pinch of salt
Big pinch of cardamom
½ tsp beet juice (to make cake pink)

Garnish
Orange and lemon zest
Edible flowers
Coconut

 

Method:
To make the crust: pulse the nuts in the processor until it resembles a fine meal. Add the remaining ingredients and process until a sticky dough forms. Press into the bottom of a spring form pan that is sprinkled with shredded unsweetened coconut. Place in fridge.
To make the cheesecake put everything in the food processor and blend until thick and creamy. Pour into the spring foam pan and place in freezer overnight. This is even better after two days.
Decorate the cake to your liking. I used edible flowers, orange and lemon zest and coconut. Get creative!
Thaw 5-10 minutes before serving. Enjoy.

XO
-C

 

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HEY, I'M CARA

On paper, I'm a certified health coach, holistic nutritionist and chef.

In action, I'm a purpose driven Food Freedom and Body Wisdom Consultant, guiding woman and men towards the health and lifestyle of their dreams.

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