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Rose, Cardamon and Pistachio Ch**se Cake



I made this for my mum’s birthday. I was nervous for how it would turn out but got very good feedback.

It’s always great to eat a yummy gluten free and vegan dessert!

This recipe is actually extremely easy, perhaps a little time consuming more than anything.

INGREDIENTS

Top:

1 1/2 cups of cashews

1/4 of the coconut milk from a can

1 table spoon of coconut oil

2 table spoons of maple syrup

4 table spoons of rose water

4 Cardamon pods

pinch of beetroot powder for colour

Ground Cardamon powder (optional)

Handful of pistachios to decorate

Rose petals to decorate

Base:

1 cup of oats

1/2 cup of dairy free butter

2 table spoons of maple syrup

Handful of pistachios

METHOD

place cashews and Cardamon pods in a pan and cover with water. Cook for about 2 hours (you will need to top the water up). You could also just soak overnight but I prefer the first method.

Line a tin or use a silicone mold. Add oats and pistachios to a food processor and mix (you can leave this part out If want it oaty)

Mix rest of base ingredients and pat down in tray.

Cook on 180 for about 10-15 mins

Drain cashews and rinse.

Add all the top ingredients (you could add about a teaspoon of Cardamon powder here) and blend until creamy.

Pat down in tray and place in freezer for an hour

Move to fridge and decorate before serving.




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