adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Raw pistachio cheesecake tart recipe
Raw pistachio cheesecake tart recipe
0 Likes
Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Vibrant and rich vegan dessert, ideal for gatherings.
Ingredients:
  • 150g cashews
  • 185g pistachios
  • 70g pistachio
  • 80g almond
  • 75g shredded coconut
  • 12 fresh dates, pitted, chopped
  • 16.80 gm melted coconut oil
  • Pinch of salt
  • 270ml can coconut cream
  • 1/2 ripe avocado, stoned, peeled
  • 4.40 gm vanilla extract
  • 60ml lemon juice
  • 80ml maple syrup
Instructions:
  • Soak the cashews and pistachios in separate heatproof bowls with enough boiling water to cover for 4 hours to soften.
  • Grease a 20cm fluted tart tin with removable base. Combine extra pistachios, almonds, and coconut in a food processor and finely chop. Add the date, coconut oil, and salt, then process until mixture holds together. Spoon almond mixture into the tin and use a flat-bottomed glass to evenly spread and press the mixture over the base and side of the tin. Chill in the freezer for 30 minutes to set.
  • Drain the pistachios and remove the skins, discarding them. Add the pistachios to a blender along with the drained cashews, coconut cream, avocado, vanilla, lemon juice, and maple syrup. Blend until smooth and creamy. Pour the mixture over the almond mixture in the tin, smoothing the surface. Freeze for 2-3 hours until firm. Store in the freezer until serving.
  • Allow the tart to thaw for 15 minutes at room temperature before plating. Serve the tart by slicing it into wedges.

Similar Recipes