As a child I loved February because February meant Valentine’s Day and Valentine’s Day meant candy. Downing 10 boxes of Necco Sweethearts in one sitting? No problem. Making my way through an entire brick of Hershey’s chocolate? Child’s play I tell you.
Now as a mama to two little ones I look back on my sugar-filled Valentine’s Day as both awesome and slightly horrific. February was a wondrous time in my childhood. I want to create the same lovely feelings for my two boys, but in a much healthier way.
Rose Infused Cheesecakes… aka – “Love Cakes”
If you haven’t discovered raw vegan baking, it’s worth a close look. It’s the perfect way to sneak loads of wholesome and nutritious things into tiny bodies under the guise of dessert. We call these Rose Infused Cheesecakes “Love Cakes”, and they are not only delicious but nutritionally sounds treats that are a far cry from my own childhood sugar escapades.
With a pecan crust and a cashew filling they are loaded in protein. Plus, soaking them as the recipe calls for, enhances their beneficial enzymes. To top it all off you have a full serving of raspberries and healthy dose of coconut oil. And let’s not forget the roses. Just a dash of rose water and a sprinkling of organic rose petals finish the whole dessert off. Young children will especially love adding the fragrant finishing touches to these sweet treats. (Note that rose petals whether dried or fresh are edible but must be organic as commercial rose petals from florists are likely sprayed with toxic preservatives and chemicals).
Love Cakes are just the right size for little ones and a perfect treat to celebrate love anytime of the year.
Ingredients for the Crust:
Ingredients for Filling:
- 3 cups of raw unsalted cashews
- 1/3 cup of coconut oil
- 1/2 cup of maple syrup
- 1/4 teaspoon of rose water
- 1/2 cup of raspberries (frozen or fresh)
- Organic rose petals for decoration
- Soak overnight 3 cups of cashews in 6 cups of water. If you’re short on time, soaking them for a couple of hours will also work.
- After soaking, drain the excess water and set aside.
- Blend the pitted dates until one large ball forms inside of the blender. Set aside.
- Put pecans into the blender and blend to a fine meal. Add the dates back into the blender and blend until the whole thing resembles dough.
- Place the “dough” in a separate bowl. With your hands, grab about 1 teaspoon of the “dough” and press into a lightly greased standard muffin pan. You should have enough “dough” to make 12 crusts.
- Once crusts are completed it’s time to make the “cheese” part. Combine the cashews, coconut oil, maple syrup, rose water and raspberries in a blender and blend until a smooth consistency.
- Fill up each muffin slot with the filling.
- Place muffin tin in the freezer for about 4-6 hours or until frozen. Before serving, let them stand at room temperature until lightly thawed and decorate with organic rose petals. These must be kept frozen and can last about a week or so.