Vegan Turkish delight cheesecake

Soaking

• 200 g raw cashews (see Tips)
• filtered water, for soaking
• 1 tsp salt

Base

• coconut oil, for greasing
• 60 g pecans
• 1 tsp filtered water
• 1 tsp rose water
• 1 tbsp pure maple syrup
• 4 pitted dates
• 1 tbsp raw cacao powder
• 1 tsp vanilla paste (see Tips)
• 40 g shredded coconut

Filling

• 80 g lemon juice
• 150 g coconut cream
• 100 g pure maple syrup
• 1 tsp beetroot powder (see Tips)
• 1 tsp agar agar powder
• 2 - 4 tsp rose water, to taste

Raspberry rose jelly

• 60 g lemon juice
• 1 ½ tsp agar agar powder
• 3 - 4 tsp rose water, to taste
• 20 g pure maple syrup
• 200 g fresh raspberries (see Tips), plus extra for decorating