• Grease a 9 inch round springform pan with coconut oil.

Chai Hazelnut Crust:

• Add the grounded toasted hazelnuts, coconut oil, Maldon salt, cinnamon, nutmeg, cardamom and date paste to a bowl and stir until a sticky ball forms. Spread the crust mixture into the greased pan and press firmly to get an even layer. Set aside.

Maple Whipped Coconut Cream:

• Scoop out the solid cream from the top of the two cans. Add to the bowl of your standing mixer and beat on high until the cream thickens and peaks form.

  Slowly fold in the maple syrup and vanilla bean paste.

  Refrigerate to keep it from softening.

Vegan Rose Water Vanilla Bean Cheesecake:

• Drain the hazelnuts. Place them in a food processor with the lemon juice, rosewater, coconut oil, coconut cream, maple syrup, vanilla bean paste, cinnamon, nutmeg and Maldon salt.

  Pulse until there are no hazelnuts pieces and the filling is velvety smooth.

  Pour the filling over the crust and tap on the counter a few times to let settle.

  If there is extra filling, pour into mason jars and refrigerate. It tastes great crustless as well!

  Cover and freeze for 5 hours. Refrigerate until ready to eat!

  To decorate, top with maple whipped coconut cream, toasted hazenuts and dried edible rose petals. Sprinkle with dots of maple syrup!