Recipe – Pistachio Cheesecake

This little beauty is sure to be a hit in any household or a little showpiece for those hard to impress friends!

 

 

Base Layer
1/2 whole, raw almonds, soaked overnight, and drained
2 medjool dates, pitted
1 Tbsp chia seeds

 

 

Cheesecake Layer
1 cup baby kale leaves, loosely packed
1/2 lemon, juiced
6 Tbsp maple syrup
4 Tbsp Nutiva coconut butter, melted
2 Tbsp Tigernut‬
1/2 Tbsp pure vanilla extract
1 cup raw cashews, soaked and drained
1/2 cup shelled pistachios, soaked and drained

 

 

Top Layer
1/2 cup frozen wild blueberries
1-2 Tbsp maple syrup, or plant milk, only if necessary

 

 

Topping
1/4 cup shelled pistachios, cut in half
1 Tbsp lavender

 

 

Method
Process the almonds in a small food processor until it is a course meal. Add the dates and chia seeds and process again. Press evenly into a plastic or silicon container. Stick this in the freezer while preparing the cheesecake layer.
Place the baby kale, lemon juice, syrup, melted coconut butter, tigernut flour, and vanilla into a hi-speed blender. Blend well until all the leaves have been chopped up, and looks like a thick ‎greensmoothie‬. You may have to scrape down the sides of the blender and do this a few times. Add the drained cashews and pistachios. Blend again a few times until smooth, thick, and creamy. Spread three-quarters of this mixture evenly on top to the almond-date base, ensuring there are no bubbles, especially on the sides. Set in the freezer again.
Add the blueberries and the tiniest bit of liquid in case there’s too little in the blender to blend it well. Once incorporated and purple in color, spread this evenly on top of the kale-pistachio layer. Place bake in the freezer to let this set for 10 minutes or so (while you wash everything up!) Then sprinkle the chopped pistachios and lavender however you like, pressing them down into the cheesecake so that they will set.
Freeze to 5 hours or overnight. Let thaw for 30 minutes before serving. Keep leftovers in the freezer.

 

 

This beautiful recipe is by Yommme Conscious Cooking https://www.facebook.com/yommme/posts/1063668553695749:0

 

 

Love TFF xx

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