Written by Jacqui Turner | Monday, 25 May 2015
One of the best things about choosing to eat healthily is realising we don't always have to miss out on the food that we love. Try this chocolate rose cheesecake recipe from Jacqui Turner.
One of the best things about choosing to eat healthily is realising we don't always have to miss out on the food that we love. One of my favourite treats is Turkish Delight, so it was inevitable that one day I would try to recreate this flavour with healthy, natural ingredients. The result was a beautifully textured dessert with a smooth chocolate flavour and a subtle, delicate rose scent. This special treat may take some time to prepare, but it is well worth the effort.
This delicious dessert is also a great source of protein, vitamins and minerals – in particular B1, B6, magnesium, phosphorous, selenium and zinc. It contains cacao which is a rich source of antioxidants to help clean up free radicals in the body. The cashews are loaded with monounsaturated fats which protect against heart disease and cholesterol, while the walnuts are rich in omega-3 fatty acids which are important for brain health and lowering inflammation.
Crust2 cups of walnuts¼ cup desiccated coconut¼ cup rice syrup2 tbsps melted coconut oil1 tbsp cacao¼ tsp Himalayan salt
Filling3 cups cashews (soaked)¾ cup coconut water¾ cup rice syrup½ cup melted coconut oil2 tbsps cacao50ml rosewater
Prep Place cashews in a large bowl and cover with filtered water. Leave to soak for a minimum of two hours (overnight is best). Line the base and edges of a round spring-form cake tin with baking paper.
CrustPlace walnuts into a food processor and blend into a crumbly consistency. Add desiccated coconut, rice syrup, coconut oil, cacao and salt. Blend until ingredients are combined. Press mixture firmly and evenly into the base of your lined cake tin. Place in the freezer to set for a minimum of one hour.
FillingOnce cashews are ready, drain from the water and place cashews into a food processor with the coconut water, rice syrup and coconut oil. Blend until the mixture forms a smooth, creamy consistency. Divide the mixture evenly between two bowls.
In one bowl, whisk through two tablespoons of raw cacao until smooth. Pour the mixture over the crust layer in your cake tin and place back in the freezer to set (approximately two hours).
In the second bowl, stir through the rosewater until mixed through. Cover and place in the fridge until the chocolate base has set. Once set, pour the rosewater mixture over the chocolate layer and place back in the freezer to set overnight.
To serve:Top your cheesecake with dried rose petals, and a chocolate drizzle:
2 tbsps melted coconut oil2 tsps raw cacao powder1 tbsp rice syrup
Mix together until smooth and drizzle over the top of the cheesecake.
Jacqui is a nutritional medicine student at Endeavour College of Natural Health, blogger and lover of food. She developed an interest in natural health and nutrition after experiencing lifestyle-related immune system problems, and hopes to inspire others to listen to their bodies and follow their bliss. Jacqui’s blog is called Golden Rae Health.