Raw Rosewater Cheesecake and a Vegan Zine Giveaway!

A long time ago, I used to be the kind of person that would make zines on a Thursday night (instead of drink Negronis and watch Adventure Time and look for ways to make cheap cuts of meat resplendent, herbal, and delectable… ah aging).  I made zines about myself, mostly, with all the semi-decent poetry, navel gazing and room-wide collage operations THAT involved, and I would direct you to the place to buy them but I cancelled my Etsy account.  C’est la vie, n’est pas?

Hee hee french.  Anyway… my most popular creation, and for good reason, was the 100% angst free collectione of absolutely original vegan recipes I managed to get myself to write down over the years – Snickety Snack, in dancing monocolour.  It comes with a picture of a cat-girl playing a harp,  and a curried apricot & almond dressing, and some lavender brownies and my sister’s Guaranteed-T0-Make-You-Fail-A-Drug-Test poppyseed loaded quinoa salad of magical proportions.

Also, my favourite original recipe ever: my raw rosewater cheesecake.

ta da

I even work at a raw food kitchen right now and I haven’t seen any dessert to rival this.  It’s not too expensive to make if you have a good source for nuts and coconut oil.  And it’s freaking, flying pink.  You owe it to yourself to try and make it for some most special occasion, for a special person if possible.  I’m including the recipe here in this post, but before that I’m going to divulge the reason for this post in the first place:

I have quit the Etsy business and have no interest in incremental zine sales, as marginally lucrative as that is.  And so, with fond adieu, I am GIVING AWAY the last 7 copies of my zine to the first 7 commenters on this post.  Just send your mailing address to elzranger@gmail.com and I’ll hook you up with the goodstuff.  I might even be inspired to make a new, fully omnivorous cookzine of my favourite dessert creations.  You heard it here first, lovely peeps.  <3 <3

Right, recipes ho….

Raw Rosewater Cheesecake with Chocolate Orange Pistachio Crust

 

For the Cream:

• 2 cups raw cashews, soaked for a few hours in water
• 1 cup water
• 1/2 cup fresh lemon juice
• 1/2 cup agave nectar
• 6 tbsp coconut oil
• 1 tsp vanilla
• 1/4 rose essence
• 1/8 tsp salt
• generous pinch of ground cardamom
• 1/2 tsp fresh beet juice (for what-making the pink-for)

For the Crust:

• 1/2 cup raw shelled pistachios
• 1/2 cup raw almonds
• 1/4 cup pitted dates
• 3 tbsp raw cocoa powder
• 1/2 tsp orange zest
• 3 tbsp orange juice
• 1 tbsp coconut oil
• 1/4 tsp salt

For the Topping:

• roses/rose petals
• fresh cut figs
• chopped pistachio nuts

PUTTING IT TOGETHER

1. Grind up the pistachios and almonds in a food processor until they resemble coarse crumbs, then transfer that to a bowl

2. Process the dates until they form a smooth paste, then add that to the nut mixture with the rest of the crust ingredients and knead until it forms a malleable dough.  Press that into a springform cheesecake pan or pie plate and freeze while you make the cream.

3.  Drain the cashews, then add all of the rest of the cream ingredients in a blender and blend until thick and very, very smooth.  Pour over the chilled crust and freeze for at least 5-6 hours.

4.  Decorate beautifully and serve cold.

♥♥

 

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