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How to Make Pistachio Rose Vegan Cheesecake Bars
  • subheading: For the crust:
  • 1 cup pistachios, de-shelled
  • 1 cup medjool dates, pitted
  • a pinch of sea salt (if not using salted pistachios)
  • subheading: For the filling:
  • 1 cup cashews, soaked in filtered water in the refrigerator overnight
  • ½ cup pistachios, de-shelled
  • ⅓ cup maple syrup, plus more to taste
  • ¼ cup fresh spinach
  • 2 tsp rose water, plus more to taste
  • 1 tsp vanilla extract
  • ⅓ cup filtered water
  • ⅓ cup coconut oil, melted
  • subheading: For garnish:
  • ¾ cup fresh raspberries
  • 1 cup pistachios, roughly chopped
  • pink rose petals, dried or fresh
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