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Raw Cheesecake with Pistachio Crust & Coconut Whipped Cream

Minako Umehara

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Instagram: @365cleaneats

INGREDIENTS

Crust

1 cup raw pistachios

5 tbsp shredded coconut

2 tbsp raw cashews

2 tbsp pumpkin seeds

2 tbsp melted raw cacao butter

2-3 tbsp maple syrup

2 tsp lemon juice

¹⁄8 tsp pink salt

 

Cheesecake Filling

1 cup raw cashews (soaked 4-6 hours and rinsed)

½ cup coconut cream

4 tbsp melted raw cacao butter

2 tbsp lemon juice

2-3 tbsp maple syrup

¼ tsp vanilla bean paste

Pinch of pink salt

 

Coconut Whipped Cream

1 can coconut cream or full-fat coconut milk (without guar gum or xanthan gum listed as an ingredient)

 

Other

Your choice of fruits for garnishing 

 

METHOD

Chill the coconut cream can in a fridge for more than 24 hours. Pulse every ingredient for the crust until well processed but still slightly crumbly. Press the mixture into a cake pan. In a high-speed blender, place every ingredient for the cheesecake filling and blend well until smooth. Add more sweetener and lemon juice if you wish. Layer the filling above the crust. Cool it in the freezer until set. Open the chilled coconut cream can and scoop out the top of the solidified cream into a bowl. Beat the cream with an electric hand mixer until it turns to a thick whipped cream. Take out the cake from the freezer. Let it thaw at room temperature for 5 minutes and remove it from the pan. Spread the whipped coconut cream on the top. Garnish with your choice of fruits. Drizzle maple syrup before eating if you like.

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