Coconut Ice Raw Cheesecake Recipe | Bake with Stork

Ingredients

• 100g (1 cup) almonds, toasted
• 1 cup dessicated coconut, toasted
• 4 pitted fresh dates
• 2 tbsp Stork Baking Margarine, melted
• 2,5ml (¼ tsp) fine salt
• 300g (2 cups) raw cashews, soaked in boiling water for 1 ½ hours
• 125ml (½ cup) canned coconut milk, shaken
• 45g (¼ cup) desiccated coconut
• 60g Stork Baking Margarine, melted and cooled
• 80ml (⅓ cup) pure maple syrup or honey
• 30ml (2 tbsp) fresh lemon juice
• 15ml (1 tbsp vanilla extract
• 30ml (2 tbsp) rose water
• Few drops of pink food colouring