Pistachios!!I love pistachios so much, I have always some on hand.This recipe was created by combining ingredients I had in my cabinet till it tasted the way I wanted. It is extremely easy to put together and the ingredients are common to find .If you don't like pistachios you can use almonds,hazelnuts, pecans, walnuts...The list goes on and on.Allergic to nuts?Roasted sunflower seeds will do the job! If you want to make it lower in fat you could substitute nuts with more oats.Whatever you decide to put in it, the result will surprize your taste buds pleasantly!



Besides pistachios it contains coconut cream, a splash of lemon, coconut sugar, oats and dates.Super simple and utterly delicious!

This cheesecake is:
SWEET
CREAMY
RAW
GLUTEN-FREE
WHOLESOME
OIL-FREE
I really hoope you give this a go and let me know in the comments below!

Coconut-Pistachio Vegan Cheesecake

  Prep. Time: 25'
  Freezing time: 4 hours

Ingredients:

For the base:

• 1 cup dates pitted
• 1 cup oats (use gluten-free if desired)
• 1 cup pistachios
• 1/2 cup dessicated coconut
• 3 tbs agave syrup (or maple syrup)

For the filling:

• 1 can coconut cream (chilled in the fridge overnight) 
• 3 frozen bananas
• 3 tbs lemon juice
• 1 tsp vanilla extract (optional)
• 1/2 cup coconut sugar (or any sugar you prefer)

Toppings:

• Cacao nibs
• Pistachios
• Coconut
• Vegan white chocolate (I love "Ichoc" brand )

Method:

1.The night before, place the bananas in the freezer as well as the coconut cream in the fridge.
2.Blend the ingredients for the base and place in an 8" baking pan.Press with your hands and place in the fridge to let it set.
3.Scoup out the coconut cream from the can(not the liquid at the bottom).Place the cream in a blender along with the remaining 'filling' ingredients.Blend and pour it onto the base.Place the baking pan in the freezer (not fridge!) .After 4 hours you can take it out, slice it and enjoy!

*TIP:This cheesecake is stored in the freezer. Before you eat it, I recommend you let it in room temperature for 20 minutes (I know it's a long time to not be temped to dig in ) .This will allow the cream to soften.

Total Time : 10'

• 250 g (1 1/2 cups) dried apricots
• 40 g (1/4 cup) pitted dates
• 30 g (1/3 cup) shredded coconut
• 40 g (1/3 cup) almonds
• pinch of salt

Method:

The ingredients you are going to need are very few and can be found pretty easily.That's what I love about cooking, you can make absolutely anything from scratch with just some imagination and whatever is left in your fridge.

This recipe calls for semolina, which can be found at any grocery store here in Greece.To be honest, I have no idea if you can get your hands on this specific ingredient where you live but I'm pretty sure you can order it online.I'm telling you it is really worth your time and money cause this cake is one the best ones you've ever had.

That's it from me till now, I hope you give this recipe a shot (it is sooo worth it) and if you do please comment down below and tag me on Instagram to see your amazing creations.And remember to enjoy every little bit of it, because you deserve it!

Total Time: ~1 hour and 20'

• 2 cups sugar (any kind will work)
• 1 1/2 cups water
• peel of 1/3 lemon
• peel of 1/5 orange
• 1 cinnamon stick
• 3 whole cloves (optional)

Cake:

• 250 g vegan butter
• 250 g sugar (any kind will work)
• 250 g soy yogurt
• 500 g fine semolina
• 1/2 cup shredded coconut (optional)
• zest of 1/2 a lemon
• zest of 1/2 an orange
• juice of 1 lemon
• juice of 1 orange
• 1 tsp baking soda

Method:

1. Place all the syrup ingredients into a small pot, stir and bring to a boil.Bring down the heat to medium and let the syrup simmer for 5 minutes.Set aside to cool.
2. Preheat your oven to 180C (350 F).Preferably use the fan setting.If your oven does not have a fan setting you might bake your cake for an additional 5-7 minutes.
3. Place your butter and sugar into a bowl and beat with a hand mixer until fluffy (~4 minutes).Into the same bowl add your semolina, shredded coconut and soy yogurt and beat again.Lastly, add the lemon and orange zest and the lemon and orange juice with the baking soda poured into one of them (when you add the baking soda into the lemon or orange juice act quickly because the liquid gets foamy rapidly).Beat again until just incorporated.
4. Pour the mixture into a greased baking tray, flatten with a spatula and bake for ~45 minutes.After the time has elapsed test with a toothpick or a knife to see if your cake is ready.If the knife or toothpick comes out clean that means it is ready to get out of the oven.
5. When you get it out it of the oven and it is still hot, pour the cold syrup slowly and let it sit for at least 2 hours at room temperature so it soaks all the syrup.Cut in pieces and enjoy!
   
   
   
   
   
   
   

Total Time: 10'

• 1/2 cup shredded coconut (unsweetened) + more for rolling
• 1/4 cup oats
• 1/4 cup almonds
• 3 tbs agave syrup 
• zest of 1/2 small lemon
• 1 tbs lemon juice

Method:

1.Place the coconut, oats and almonds into a food processor and process into a powder.
2.Add the agave, lemon zest, lemon juice and process again till the mixture sticks together.

3.Roll into ~8 balls and cover with more shredded coconut.Enjoy!