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:

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!!

Total time: 21'

For the "dough":

• 1 cup rolled oats
• 1 tbs buckwheat (optional)
• 1/2 cup pistachios
• 1 tbs agave syrup
• 1 tbs water
• 3 drops orange essential oil
• pinch of ground cloves
• 1/4 cup date paste (blender dates soaked in water)

For the chocolate glaze:

• 2 tbs coconut oil
• 2 tbs cacao powder
• 1 tbs agave syrup

Toppings:

• crushed pistachios
• orange zest (optional)

Method:

1.Process the oats,buckwheat and pistachios in a food processor.

2.Add the date paste, agave syrup and water.Process again.

3.Mold with your hands into donut shapes and place them in the fridge.

4Melt the coconut oil and add in the cacao powder, agave syrup and mix well.

5.Take the donuts out of the fridge and dip them in the chocolate glaze.

6.Sprinkle with crushed pistachios and orange zest.

7.Pop them back in the fridge to set for 10 minutes.Enjoy!