ROASTED-STRAWBERRY & ROSE VEGAN ‘CHEESECAKE’

Sweet, floral, creamy and indulgent, this cheese-less ‘cheesecake’ is just the thing to make when you’re looking for a plant-based dessert that doesn’t skimp on flavour. For best results soak the cashew nuts in water overnight, or if you’re in a hurry, cover nuts with boiling water and set aside until the water is cold before using.

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Instructions

1.	Heat the oven to 180°C.
2.	Line the base and sides of a 23cm loose-bottomed cake tin with baking paper.
3.	Combine all the base ingredients in a food processor and pulse until finely ground.
4.	Transfer to the prepared tin and press the mixture firmly and evenly into the tin, using the back of a spoon.
5.	For the roasted strawberries, combine the strawberries with the maple syrup, coconut oil and a pinch of fine salt.
6.	Transfer to an oven tray and roast for 15-20 minutes, stirring once or twice during cooking, until the juices have concentrated and the berries have collapsed and are jam-like.
7.	For the filling, place the drained cashews, coconut milk, lemon juice, melted coconut oil, maple syrup and rosewater into a blender with a pinch of fine salt and blend on high until super smooth (use a high-powered blender for best results).
8.	Pour half the mixture onto the base, smooth out the top and transfer to the freezer for 20 minutes.
9.	Add the roasted strawberries and their juices to the blender and blend on high until smooth.
10.	Remove the tin from the freezer and pour strawberry mixture on top, smoothing off the top before returning to the freezer for 4 hours or overnight in the fridge or freezer.
11.	After 4 hours in the freezer it will be set to the right texture for serving.
12.	If frozen overnight, remove 45-60 minutes before serving to allow it to soften slightly (slicing is easier if it’s still semi-frozen).
13.	To serve, top with sliced strawberries, dried rose petals and crushed freeze-dried berries, if using.
14.	Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.