I have lots of mixed feelings about Valentines Day, but I have ZERO mixed feelings about cake. You should always eat cake, especially when it’s pink.
I hope that no matter your relationship status this upcoming Saturday you know that you are perfect, whole and complete just that way you are. No amount of rose’s, chocolate or teddys bears influences your self-worth. I promise. And, if you drink endless bottles of Champaign and make this pink cake with your girlfriends on Valentines Day you will experience endless amounts of joy. pinky promise.
From my blog to you: Happy Valentines Day, I love you 🙂 xo
½ cup almonds
½ cup shelled pistachios
¼ cup dates- pitted
3 tbsp raw cacao powder
½ tsp orange zest
1 small orange- peeled, seeded, sectioned
1 tbsp coconut oil- melted
Rosewater Cheesecake Mousse:
2 cups raw cashews- soaked
2 lemons- peeled, seeded, sectioned
½ cup maple syrup
½ cup melted cacao or coconut butter
½ cup dates
¼ tsp rosewater or rose essence
Pinch of salt
Big pinch of cardamom
½ tsp beet juice (to make cake pink)
Orange and lemon zest
To make the crust: pulse the nuts in the processor until it resembles a fine meal. Add the remaining ingredients and process until a sticky dough forms. Press into the bottom of a spring form pan that is sprinkled with shredded unsweetened coconut. Place in fridge.
To make the cheesecake put everything in the food processor and blend until thick and creamy. Pour into the spring foam pan and place in freezer overnight. This is even better after two days.
Decorate the cake to your liking. I used edible flowers, orange and lemon zest and coconut. Get creative!
Thaw 5-10 minutes before serving. Enjoy.