Grapefruit Rose No-Bake Vegan Cheesecake
[Vegan]

For the Base:

1. Add the raw walnuts, rolled oats to a food processor, and blend until the walnuts and oats turn into a powder-like consistency – 1 min max. Secondary, add in the Medjool dates, coconut oil, salt and ground cardamom. Blend until well incorporated.
2. Add parchment paper just at the bottom of an 8-inches Springform Pan with Quick-Release (non-stick coating).
3. Add the raw mixed ingredients to the spring form and press it in with the back of a spoon or a flat measuring cup.
4. Refrigerate while working on filling.
5. Prepare the rose tea infusion by infusing the dry rosebuds (or petals) in 1/2 cup hot water. Cover and leave to steep for 5-7 min. Drain and set it aside.
6. Squeeze grapefruit juice from the one grapefruit and set it aside.
7. In a high-speed blender, add: soaked cashews, coconut cream, maple syrup, grapefruit juice, rose tea infusion, salt, beetroot powder (optional). Blend until the cream is smooth.
8. Add the creamy filling to a small pan – cook on top of the stove at low temperature 95° F (35°C):
9. Leave to simmer to a slight boil for approx 5 min.
10. Mix the arrowroot flour with four tablespoons cold water.
11. After approximately 5 minutes of simmering the grapefruit rose cream, whisk in the coconut milk powder, then ADD in the arrowroot flour mix, and continue to whisk until the mixture gets a thick consistency. Continue to whisk for an extra minute to keep a smooth and silky texture. Cover and set aside to cool down for 5-10 minutes.
12. Remove the cooled bottom layer from the fridge and add the cooled grapefruit rose cream. Cover with a plastic film and refrigerate or freeze overnight (minimum 12 hours).