Vegan Raw Pistachio and Lemon Cheesecake
Ingredients
Base
- 1/2 cup raw pistachio
- 1/2 cup almonds
- 12 large pitted medjool dates, about 250 g (if they're not very soft, soak them in hot water for 10 min and discard water before using)
- some coconut flour (to prevent the base from sticking to the pan, alternatively use a baking sheet)
Filling
- 1 1/2 cups raw cashews (soaked overnight, or for 30min in hot boiling water, then drained)
- 1 can full fat coconut milk, refrigerated overnight* (read important instruction below!)
- Zest of 1 lemon
- 1/3 cup lemon juice (1 large lemon)
- 1/3 cup coconut oil
- 3 tbsp honey (or 4 tbsp if you have a sweet tooth)
- 2 tbsp orange blossom water
- 2 tbsp rose water
Garnish
- 2 tbsp crushed pistachio
- some dried rose petals
Preparation
Place all the base ingredients in a food processor and blend until the mixture sticks together when you squeeze it between your fingers.
Get your cake pan and sprinkle coconut flour at the bottom (alternatively, use a baking sheet). Now place the base mixture in the pan and press it down into the pan evenly to form the crust and set aside.
Add all filling ingredients to the food processor and blend until silky smooth. When using the coconut milk, make sure to only use the solid part, so scooping the cream off the top (*that's why refrigerating the can is essential as this will allow the solid creamy part to separate from the water, don't discard the water as you can use it in another smoothie recipe).
Pour filling mixture evenly on top of the base then garnish with pistachio and rose petals.
Place in the freezer for 5-6 hours. Take them out 10 min before serving.
