Pistachio rose cheesecake



1 cup oat flour

1/2 cup pistachio

1/2 cup almonds

1 cup dates soaked in water

1 tsp vanilla

Blend and spread onto cake pan or at the bottom of a serving cup


Option 1 – Vanilla 

1 cup macadamia (soaked in water for few hours)

1/4 cup coconut cream (plus more if needed)

1/4 cup melted coconut oil

4 tbsp agave or maple syrup

2 tbsp rose water

1 tbsp vanilla

Simply blend, pour onto biscuit layer and let it set in the freezer for at least 20 minutes

Option 2 – Chocolate

Add 1 tbsp cocoa powder to the same ingredients as the vanilla filling


1 bar vegan dark chocolate

1/2 cup coconut milk (creamy)

1 tbsp rose water

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