No bake, vegan pistachio lime cheesecake. For those who have not tried a vegan cheesecake don’t knock it until then! I’ve never liked regular cheesecake but I could probably eat this whole recipe .. :My Edibles Chef
3/4 cup pitted dates
3/4 cup raw pecans, walnuts or pistachios
3/4 cup almond flour
1 tablespoon coconut flour
1/4 cup cacao powder or cocoa powder
1/4 teaspoon sea salt
1/3 cup shredded coconut, for sprinkling over crust
1 tablespoons infused coconut oil, for greasing
2 cups raw cashews, soaked in water overnight
1-13.5 oz can coconut cream, refrigerated
1/3 cup infused coconut oil
1/3 cup pure maple syrup
2 tablespoons fresh lime or lemon juice
1 teaspoon vanilla extract
Grease a 6” or 8” springform pan with coconut oil, or line the pan with strips of parchment paper for easy removal.
Cover the dates with hot water & let soak for 10 minutes. Once they have soaked drain the water & place them into a food processor. Blend until a paste forms, add in the flours, nuts, salt & cacao powder. Blend until mixture resembles a thick doughy consistency. If it’s too dry you can add a bit of coconut oil, but it should hold together when squeezed.
Press the crust mixture into the bottom of the pan, sprinkle with shredded coconut & place into the fridge.
Drain the water from the cashews & place into the clean food processor. Blend until it resembles a paste.
Scoop the hardened cream of the top of the refrigerated coconut cream & keep the liquid for a smoothie or other recipe. Place into the food processor, add the coconut oil, lemon or lime juice & vanilla extract.
Blend well for about 2 minutes, or until the mixture is silky smooth with no lumps. Scrape down the sides as necessary.
Pour the cheesecake filling onto the crust, sprinkle chopped nuts or zest on top to garnish.
You can also divide the mixture up into personal sized servings.