Makes 12

INGREDIENTS

Base
10 dates
60g (½ cup) Lucky Natural Pistachios (extra to serve)
40g (¼ cup) Lucky Natural Almonds

Filling
225g (1½ cups) Lucky Natural Cashews
½ – 1 tsp rose water essence (less or more to taste)
80ml maple syrup
80ml coconut oil, melted
125ml coconut milk
Rose petals, to serve

DIRECTIONS

1. Line a 22cm cake tin with a removable bottom (a cheesecake tin or flan tin) with baking paper neatly.
2. Place base ingredients into a food processor and combine until they form a dough-like consistency.
3. Press dough into cake tin and place into the freezer while you make the filling.
4. Place all filling ingredients into a high-speed blender and process until silky smooth.
5. Taste batter to see if you’d like more rose water essence, adjust and blend again if required.
6. Pour batter on top of the base and place back into the freezer for at least 6 hours.
7. Once completely cold and very firm, remove from tin and slice into bite-size slices. Top with pistachios and rose petals and serve straight away.

Recipe by @naturally_nutritious