2 cups raw cashews (soaked in boiling water for 15-20 minutes - or you can soak in cold water overnight)
6 TBSP maple syrup
1 cup melted cacao butter
4 TBSP pink pitaya (dragonfruit) powder
1 TBSP rose water
GARNISH:
rose petals
crushed frozen raspberries
chopped pistachios
Method
For the base, combine all base ingredients in a food processor and process until the mixture becomes sticky to touch. If the mixture doesn't stick add a little water and process again.
Press down on to the bottom of a 20cm round baking tin and set aside
For the filling, melt down the cacao butter in a saucepan over low heat until liquid. Transfer to a high-speed blender, add all remaining filling ingredients and blend until smooth and creamy.
Pour over base and set in the freezer for about 1 hour. You can also set in the fridge for about 2-3 hours. Once set, decorate with rose petals, crushed frozen raspberries and chopped pistachios or toppings of choice.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-white-chocolate-pitaya-rose-cheesecake/