Vegan Turkish delight cheesecake

Vegan Turkish delight cheesecake

4.4 15 ratings

Prep. 25min

Total 5 h 30min

16 portions

Ingredients

Soaking

raw cashews (see Tips)
200 g
filtered water for soaking
salt
1 tsp

Base

coconut oil for greasing
pecans
60 g
filtered water
1 tsp
rose water
1 tsp
pure maple syrup
1 tbsp
pitted dates
4
raw cacao powder
1 tbsp
vanilla paste (see Tips)
1 tsp
shredded coconut
40 g

Filling

lemon juice
80 g
coconut cream
150 g
pure maple syrup
100 g
beetroot powder (see Tips)
1 tsp
agar agar powder
1 tsp
rose water to taste
2 - 4 tsp

Raspberry rose jelly

lemon juice
60 g
agar agar powder
1 ½ tsp
rose water to taste
3 - 4 tsp
pure maple syrup
20 g
fresh raspberries (see Tips), plus extra for decorating
200 g

Difficulty

medium

Nutrition per 1 portion

Protein 3.2 g

Calories 768 kJ / 182.9 kcal

Fat 13.2 g

Fibre 3 g

Carbohydrates 11.8 g

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Australia and New Zealand

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