This recipe comes from one of my favourite vegan and raw dessert foodies @addictedtodates. If you’re not familiar with her incredible, delicious nutritious recipes – go here https://www.addictedtodates.com NOW! (or after you’ve made this amazing vegan, gluten-free, refined sugar-free, fibre and good fat-rich dessert!
This recipe is great for anyone who likes a creamy consistency of a vegan cheesecake but is allergic to cashews, as they are the main ingredient in a lot of no-bake recipes. Words can’t describe – just make it. Eat it. You’ll get it!
Preparation time: 20 minutes PLUS Pistachios need to soak overnight (6 hours minimum)
Set time: 2 hours
1 cup buckwheat groats
1 cup oat flakes (use GF if required)
3 tbsp coconut oil (solid)
6 medjool dates (pitted)
3 tbsp maple syrup
¼ cup cacao powder
¼ Himalayan pink salt
1 ½ cups pistachios (shelled)
1 can chilled coconut milk (use only the thick part from the top of the can)
½ cup vanilla flavoured soy yoghurt (or coconut yoghurt)
½ cup maple syrup
4 tbsp coconut oil (solid)
1 tsp almond extract
¼ cup chopped pistachios
¼ cup chopped dark chocolate
¼ cup dried roast petals
PREPARING THE PISTACHIOS
- To begin you will need to prepare the pistachios by soaking them. Add them to a large bowl, cover with water and refrigerate overnight (or a minimum of 6 hours).
- Rinse the pistachios with clean water and remove as much of the skins as possible. They should come off easily using your fingers as the water will have loosened them
- Add the buckwheat, oat flakes, salt and cacao powder to your food processor and process to a light crumb consistency.
- Add the dates, coconut oil and maple syrup and continue to process until the ingredients begin to stick together and form a dough like consistency.
- Press the dough into the base of cake tin and push it up the sides of the tin to form a crust. You can use a spatula or the bottom of a flat glass to smooth is out.
- Trim around the rim of the crust to make it as even as possible.
- Set the base aside in the freezer.
- Add all the ingredients to your high speed blender and blitz until completely smooth and creamy without any lumps.
- Pour the mixture onto the crust and tap the cake tin off of your work surface to knock out any air bubbles.
- Place the tart into the freezer to set for about 2-3 hours.
- Once set, carefully remove the tart from the springform tin whilst still frozen.
- Decorate the tart by adding chopped pistachios, chopped dark chocolate and rose petals around the outer surface of the cake. Allow to defrost for 30-40 minutes before serving.
This tart can be stored in the fridge in an airtight container for up to 5 days. Alternatively, freeze in sections and defrost as needed.
The recipe is created by Christine at Addicted toDates. Follow her work! She is amazing and a good food genius.