Vegan Turkish delight cheesecake

Soaking

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

Base

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

Filling

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

Raspberry rose jelly

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