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.
I might come back and write more on Love, but in the meantime, I will leave you with a beautiful poem by Rumi.
“I want to sing like the birds sing, not worrying about who hears or what they think.”
― Rumi
Much Love & Plant Magic
Hana xx
- Crust layer:
- 120g mix of brazil nuts and almonds (1 cup)
- 50g desiccated coconut (1/2 cup)
- 6 Medjool dates, pitted
- 1tbsp raw cacao powder
- ½tsp ground cardamom
- pinch sea salt
- 1tsp coconut oil
- Rose chocolate layer:
- 240g cashews, soaked for 4 hours or overnight (2 cups)
- 80ml maple syrup (1/3 cup)
- 60ml almond milk (1/4 cup)
- 1tsp vanilla extract
- 2tsp rose water
- 60g raw cacao powder (1/2 cup)
- ½tsp ground cardamom
- 80ml melted cacao butter (1/3 cup)
- 2tbsp melted coconut oil
- Topping:
- edible dried rose petals
- 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 cacao, cardamom, melted cacao butter and coconut oil and blend until incorporated.
- 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.
- Enjoy!
Monica says
February 13, 2019 at 7:32 pmCiao Tku for this incredibly beautiful recipe how can I replace the cocoa butter if I can? Thanks monica
Hana says
February 13, 2019 at 9:58 pmHi Monica, you can use extra coconut oil instead. Or even coconut butter would work well too. Hope you like it :)
Mantė says
March 13, 2019 at 2:03 pmHi 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.
Hana says
March 17, 2019 at 12:01 pmHi 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 :)