White Chocolate Strawberry-Rose Cheesecake

A decadent gluten free, vegan cheesecake with a chocolate crust and strawberry rose filling, a drizzle of chocolate, and a sprinkling of rose petals.

For the crust:
2 cups raw almonds
1/2 cup medjool dates, pitted, about 8-10
1/4 cup cacao powder
2 tablespoons cacao nibs

For the cheesecake filling:
3 cups raw cashews
1 bag frozen strawberries, completely thawed (I used Trader Joe’s strawberries)
1/2 cup filtered water
3/4 cup maple syrup, preferably grade B
1 cup melted cacao butter
1 tablespoon vanilla extract
1 tablespoon rose water
Pinch sea salt

For the topping:
2/3 cup bittersweet chocolate chips
Sprinkle of organic dried rose petals

View the full recipe at Joanna Steven →