Ingredients:
1 1/2 cups raw pistachios (soaked overnight)
1 cup raw cashews (soaked overnight)
1/2 cup coconut cream
1/4 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 tablespoon rose water
Pinch of salt
1/2 cup crushed pistachios for topping
Dried rose petals for garnish
Directions:
Begin by preparing the crust.
Process 1 cup of soaked pistachios in a food processor until they form a coarse meal.
Press this mixture firmly into the bottom of a lined springform pan to form the crust.
In a blender, combine the remaining 1/2 cup of soaked pistachios, soaked cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, rose water, and a pinch of salt.
Blend until the mixture is smooth and creamy.
Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
Sprinkle the top with crushed pistachios and gently press them into the filling.
Freeze the cheesecake for at least 4 hours, or until set.
Before serving, garnish with dried rose petals. Let it thaw for 10-15 minutes for easier slicing.
Prep Time: 30 minutes | Freezing Time: 4 hours | Total Time: 4 hours 30 minutes