RAW CASHEW FLORAL CHEESECAKE
Makes 1 x 22cm/9in cheesecake Takes 40-45 minutes, plus soaking and freezing
INGREDIENTS
• 225g/8oz raw cashews
• 170g/5¾oz pitted dates
• 170g/5¾oz dried apricots (or any other dried fruit)
• 85g/3½oz raw pecans
• A pinch of kosher salt
• 2 tbsp fresh lemon juice
• 115g/4¼oz coconut milk
• 75g/3oz coconut oil, melted
• 4 tbsp pure maple syrup
• 1-4 tbsp sweet colourant dust
• 40g/1½oz fresh or frozen blackberries, blueberries or raspberries (optional)
• A handful of edible flower petals
1. Soften the cashews with the quick soak method. Put them into a tall cylinder or glass Kilner jar and pour in boiling water until the nuts are covered by at least 5cm/2in of water. Let them sit for 20 minutes.
In the bowl of a food processor, blend the dates, apricots, pecans and salt until the mixture forms a ball. Line a 22cm/9in tart tin (preferably with a removable base) or a
