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:

• 4 cups pre-cooked black-eyed beans (or black or kidney beans)
• 3 tbs olive oil
• 2 medium peppers
• 1 jalapeno or chili pepper (optional)
• 1 medium onion
• 1 medium carrot
• 1 cup corn kernels
• 2 big garlic cloves
• 1/2 packed cup chopped celery leaves or finely chopped celery stalk
• 4 tbs tomato paste
• 1 tsp ground coriander
• 2 tsp ground cumin 
• 2 tsp oregano
• 2 tsp paprika (hot, sweet or smoked)
• 2 tsp vegetable stock powder (optional)
• salt and pepper to taste

Method:

1. Rinse your beans and set aside.Collect all your spices and vegetable stock powder into a small bowl. Dice your onion, carrot, pepper, chili (or jalapeno).
2. Heat the olive oil in a pot over medium heat and saute your onion till it turns golden brown (~4 minutes).Saute your carrot, pepper, corn and chili (~2 minutes).Mince your garlic cloves and saute for 1 minute. Add your spices and saute for an additional 30 seconds.
3. Put your tomato paste and 4 cups of water.Bring to a boil and let it simmer on medium heat for 30 minutes.
4. Finely chop your celery leaves* and set aside.Put the beans into the pot along with the celery and 1 cup of water. Cover and let it simmer for 15-30 minutes depending on how well-cooked your beans are or how soft you like your vegetables.
5. Serve with rice or sourdough bread and vegan sausages.Enjoy!

Now let's talk food!This stew is so fragrant, mushy and comforting you will lose your mind!And it is ridiculously easy to throw together, too.Just potatoes, cauliflower, onion, garlic and some spices.The only "demanding" part is the chopping of the vegetables (come on, it's not that difficult).The spices used are cinnamon sticks, bay leaves and whole all-spice.I hope you can find all-spice at your grocery store because I know it is not commonly used in cooking and can be a little tricky to get your hands on. However, here in Greece we use it quite often so it is a cupboard staple.

Please give this recipe a try and I guarantee you'll love it.So simple, easy and whole-food based (because health matters, not only taste).If you do, leave a comment below and let me know if you liked it as much as I do.

Total Time: ~45'

• 1 medium head cauliflower
• 2 large potatoes
• 2 cups tomato passata
• 4 tbs olive oil
• 1 medium onion
• juice of 1/2 lemon (optional)
• 2 cloves garlic
• 2 cinnamon sticks (1/2 tsp grated)
• 5 whole all-spice (1/4 tsp grated)
• pinch of turmeric (optional) 
• 3 bay leaves
• 4 tbs red wine vinegar
• salt and pepper 

Method:

1.Wash and dice your potatoes into medium cubes.I left the skin on, but feel free to peel it off.Wash your cauliflower and cut it into medium florets.Slice your onion thinly.

2.In a pot heat the olive oil and sautee your onion on medium heat for about 4 minutes.Mince the garlic and sautee for 1 minute.

3.Add the passata, lemon juice, spices, cauliflower, potatoes, salt and pepper.Cover just enough with water and bring to a boil.Cover with a lid and let it simmer on medium-high heat for 20'-25' till the potatoes are fork-tender.

4.Bring the heat to high and cook for 10 more minutes untill the water evaporates.Add the vinegar and stir.Serve and enjoy!

Tip:Do not stir too much, as the potatoes will become too mushy and will lose their shape.

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!

Total Time: 13'

Ingredients:

For the "dough":

• 1 cup shredded coconut
• 1/2 cup oats
• 1/2 cup raspberries
• 1/2 cup dates
• 2 tbs sugar (I used coconut)

• 50 grams melted vegan chocolate

Method:

1.Soak your dates (I soaked mine in boiling water for 10 minutes).

2.Put the shredded coconut, oats and sugar in a food processor and process. Add the raspberries and process again.Squeeze the dates with your hands so the excess water is drained, then add into the mixture and procces once more.

3.Mold the dough into "donut" shapes and set aside.

4.Melt the chocolate and dip the donuts into it.Use whatever toppings you desire quickly, before the chocolate sets.

5.Place them in the fridge for 3 minutes to let the chocolate harden completely.Enjoy!!