Absolutely divine raw vegan grain-free chocolate cheesecake with delicate rose cardamom flavor.
Today I have the promised Rose Cardamom Chocolate Cheesecake for you. I have developed this cheesecake for a special event later this month and I’m so happy with this recipe, it’s so special, so feminine and the taste is absolutely divine.
I hope I’m not too late getting this recipe to you in case you would like to make it this Valentines Day, it would be perfect.
I’ve decided to make this cheesecake into bars, however, you could also use 6″ round cake tin if you prefer. I’ve chosen some wonderful ingredients for this recipe; the crust is made of a mix of Brazil nuts, almonds, desiccated coconut, medjool dates, raw cacao and cardamom. The top creamy layer is a mix of cashews, cacao butter, coconut oil, raw cacao, cardamom, rose water and maple syrup for sweetener. Everything works beautifully in harmony and it’s a pure pleasure to taste.
Rose Cardamom Chocolate Cheesecake (vegan & grain-free)
Absolutely divine raw vegan grain-free chocolate cheesecake with delicate rose cardamom flavor.
Ingredients
Crust layer:
- 1 cup mix of Brazil nuts and almonds (120 grams)
- 1/2 cup desiccated coconut (50 grams)
- 6 Medjool dates, pitted
- 1 tablespoon raw cacao powder
- 1/2 teaspoon ground cardamom
- pinch sea salt
- 1 teaspoon coconut oil
Rose chocolate layer:
- 2 cups cashews, soaked for 4 hours or overnight (240 grams)
- 1/3 cup maple syrup (80 ml)
- 1/3 cup almond milk (80 ml)
- 1 teaspoon vanilla extract
- 2 teaspoons rose water
- 1/2 cup raw cacao powder (60 grams)
- 1/2 teaspoon ground cardamom
- 1/3 cup melted cacao butter (80 ml)
- 2 tablespoons melted coconut oil
Topping:
- edible dried rose petals
Instructions
- Prepare 7" square cake tin with removable base.
- Place Brazil nuts and almonds into a food processor and pulse few times until ground. Add desiccated coconut, pitted dates, cacao, cardamom and salt and blend until the mixture comes together. Add coconut oil and blend again. You should have a sticky mix when pressed together.
- Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
- Rinse the soaked cashews under running water and place into high speed blender. Add maple syrup, almond milk, vanilla, rose water and blend until smooth. Add extra almond milk if needed. Add cacao, cardamom, melted cacao butter and coconut oil and blend until incorporated. I kept the mixture quite thick so it holds well at room temperature.
- Spoon the mixture onto the crust layer and smooth out the top. Sprinkle with some rose petals. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until set.
- Once set carefully remove from the tin and with a sharp knife cut into 8 bars.
- Leave to thaw before serving.
- Store in a fridge or freezer.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 557Total Fat: 40gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 232mgCarbohydrates: 44gFiber: 6gSugar: 25gProtein: 9g
Ciao Tku for this incredibly beautiful recipe how can I replace the cocoa butter if I can? Thanks monica
Hi Monica, you can use extra coconut oil instead. Or even coconut butter would work well too. Hope you like it :)
Hi Hana. Your recipe is worth to try. Can this cake be left in room temperature or it must be kept in fridge? I am asking this, because i want to know if its melts in room temperature, after some time.
Hi Mante, I’ve developed this cake for an event to last at room temperature so have made the top layer quite thick. It will be ok for at least 3 hours out of fridge left at room temperature. But do store it in fridge or freezer otherwise. Hope you like it :)
Hi, I made this today! Made minor tweaks to suit our diatery needs. My husband loved it too. The Rose chocolate layer was awesome. Thank you for the wonderful recipe.