Raw Rose Cheese Cake

13This cake I made for my November`s raw cooking class for mothers. If you dont know, sometimes I make classes for kids and for mothers here, in Tokyo. Class for kids I named “Raw-Yummy-Tummy” and class for mothers “Raw-Yummy-Mommy” 🙂 In the end of lesson we have a tea time and I wanted to make some sweets at home, so all our guests can try a raw cake. I had nice small dried roses, which I bought before in a supermarket, after dried them in my dehydrater. Those flowers you can buy in Japan in big supermarkets, usually in a veggies  corner. You can eat those roses,  make tea or decorate your dishes. So I wanted to use them for my cake and its why I created my new Raw Rose Cheese Cake. 🙂 There is a recipe for 20-23 cm springform pan. I always have my nuts at home, soak and dehydrate them, so it this recipe I use already dried nuts, but its not necessary to dry them before use.

Crust

  • 2 cups almonds, soaked (soak them overnight, you have to do this because we don’t want to eat nuts with inhibitors, lets make them easy to digest)
  • 3 tbsp raw cacao powder or carob powder
  • 2-3 tbsp maple syrup (or agave)
  • 2 tbsp coconut oil, melted
  • vanilla beans or extract
  • pinch of salt

Filling

  • 3 cups cashew nuts (soaked in water 2-3 hours)
  • 2/3 cup cacao oil, melted
  • 1 cup nut or seeds milk
  • 4 tbsp lemon juice
  • 1 cup agave nectar or maple syrup (its very sweet cake, so taste if for sweeteness)
  • vanilla beans or extract
  • 3 tbsp dried rose flowers (or other flowers or dry strawberries)
  • 3 tbsp red beet juice (this juice will give your cake a little rose color, add more or less)
  • 1 teaspoon cinnamon
  • pinch salt

CRUST

Process the almonds in food processor to a fine meal. Add cacao powder and remaining ingredients until combined. Spread coconut oil to all your pan, so it gives you later easy to take out your cake from pan. Press crust into a springform pan.

FILLING

Blend all ingredients except cacao oil until smooth. Then add melted oil and continue to blend until well combined.

Assembly

1450196_624463894277270_847493856_nPour filling into crust and refrigerate for at least 4 hours before serving (or you can use a freezer to make it faster). Before serving sprinkle a little a maple syrup and rose petals. You can keep this cake in frige for couple days or in freezer for one month.

Bon Appetit!

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