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pistachios

Raw Vegan Frozen Strawberry-Banana Cheesecake

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Raw Vegan Frozen Strawberry-Banana Cheesecake

Its Summer time baby so now is the time for no bake healthy recipes and oh man do I have the recipe for you…

I am so obsessed with this crust so stay tuned because tomorrow I am going to do another no bake recipe with it but I digress…

This recipe is for two 5’‘ pie tart shells but if you double the recipe you can use a 9’‘ springform pan for a full size cheesecake. 

Prep for this recipe by soaking 1/2 cup raw macadamias or cashews (or 1 cup for a full size cheesecake) in just enough water to cover them for a minimum of 4 hours but overnight is best.

Also place one can of full fat coconut milk into the fridge overnight for later use (If you can get your hands on a can of Coconut Cream then you can skip this step).

Start by placing 1/2 cup raw shelled pistachios and 4 medjool dates with pits removed into the bowl of your food processor along with 1/4 tsp fine sea salt and the zest of 1 lime. (again double this if making a full version) 

Pulse the mixture until it is coarsely ground and becomes sticky. 

The mixture should stay together when pressed in between your fingers. If not process with 1-2 more dates until the desired consistency is achieved. 

Grease the tart shells or pan you are using. 

Press the nut-date mixture into the bottom of the tart shells/pan and firmly pack to make it as flat as possible. A flat bottomed greased glass is the perfect tool for this. You can bring the crust up the sides if you want but that is a personal choice. 

Place the prepared crusts into the fridge while you assemble the remaining ingredients. 

Open up the chilled coconut milk and scrape the cream off the top leaving the coconut water in the can. We just need the cream for this so feel free to drink the water  or save it for a smoothie. 

Drain the nuts and place in the workbowl of a blender along with 2 Tbl of the coconut cream, the zest and juice of 1 lime, 1/4 tsp fine sea salt, 1 1/4 cup sliced strawberries and 1 ripe banana. Blend until very smooth and taste for sweetness. If you need it sweeter add 10-15 drops liquid stevia or 1 tbl of maple syrup, honey, coconut sugar or sweetener of choice. 

Fill the tarts almost to the top with the filling and place in the freezer to chill for at least 6 hours but overnight is best. You can add the pistachios later if you want. 

Top with sliced strawberries, pistachios, and extra lime zest right before serving. I like to let it sit out on the counter for 15 minutes (30 minutes for a full size pie) before serving so it has a creamier texture. 

Strawberry-Lime-Banana Frozen Cheesecake with Pistachio Date Crust

Serves 2

Raw - Vegan - Paleo - Sugar Free - Gluten Free - Grain Free

Filling

  • 1/2 cup raw Macadamia or Cashews (soaked overnight in water)
  • 1 1/2 cups Fresh Strawberries
  • 1 Ripe Banana
  • 2 Tbl Coconut Cream (or place one can coconut milk in fridge overnight and scoop cream off top)
  • 2 Limes
  • 1 tbl maple syrup, wild honey, yacon syrup or sweetener of choice to taste 

Crust

  • 1/2 cup raw pistachios
  • 4 Large Medjool Dates (pits removed)
  • zest of 1 lime
  • 1/8 tsp Fine Sea Salt

Instructions

  1. Prep for this recipe by soaking the raw macadamias/ cashews in just enough water to cover them for a minimum of 4 hours but overnight is best.
  2. Place one can of full fat coconut milk into the fridge overnight for later use.
  3. (If you can get your hands on a can of Coconut Cream then you can skip this step)
  4. Start by placing the raw shelled pistachios and medjool dates with pits removed into the bowl of your food processor along with the fine sea salt and the zest of 1 lime.
  5. Pulse the date-nut mixture until coarsely ground and it becomes sticky.
  6. The mixture should stay together when pressed in between your fingers. If not process with 1-2 more dates until the desired consistency is achieved.
  7. Grease the tart shells.
  8. Press the nut-date mixture into the bottom of the tart shells/pan and firmly pack it to make it as flat as possible. You can bring the crust up the sides if you want but that is a personal choice.
  9. Place the prepared crusts into the fridge while you assemble the remaining ingredients.
  10. Open up the chilled coconut milk and scrape 2 tbl of the cream off the top leaving the coconut water in the can.
  11. Drain the nuts and place in the workbowl of a blender along with the coconut cream, the zest and juice of 1 lime, 1/4 tsp fine sea salt, 1 1/4 cup sliced strawberries and 1 ripe banana.
  12. Blend until very smooth and taste for sweetness. If you need it sweeter add 1 tbl of maple syrup or sweetener of choice to taste. 
  13. Fill the tarts almost to the top with the filling and place in the freezer to chill for at least 6 hours but overnight is best.
  14. Top with the remaining 1/4 cup sliced strawberries, pistachios, and extra lime zest right before serving.
  15. Allow to sit on the counter for 15 minutes (for small tarts) 30 minutes (for full size pie) before serving to defrost.

Notes

  1. For a full size cheesecake double this recipe and use a 9'' springform, grease lightly with oil, and line the sides with parchment paper.

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Spice up your V-Day dinner tonight with the exotic spice blend Dukkah

Happy Valentines Day you gorgeous babes!

I know I should be posting some recipe about chocolate or something pink and cute…. but I like to break with convention and do something different. If you are staying in and cooking for your sweetie (or yourself) why not bring some Egyptian spice into the mix and whip up some Dukkah.

This is an amazing aromatic and warm spice blend that is a staple in Middle Eastern cooking. There are countless ways to make this (think Garam Masala in India and how it is different in every household)

Basics of Dukkah

Nuts (macadamia, pistachios, almonds, pine nuts, hazelnuts, pecans etc)

Sesame Seeds ( I have made one without and subbed sunflower seeds and it’s still great)

Coriander

Cumin

Some optional Add ins:

Dried herbs

Dried fruit peel

Dried hot peppers

Sugar

Spices

Here is my blend and I am addicted to sprinkling it on top medium boiled eggs right now. I also dip apples in it and sprinkle it on top of yogurt. This is the aphrodisiac of spices my friends.

Dukkah

Gluten-free, Vegan, Paleo,

Makes one heaping cup

- 30 grams (1/4 cup) hazelnuts (unsalted) – 30 grams (1/4 cup) shelled pistachios (unsalted) – 4 tablespoons sesame seeds – 3 tablespoons coriander seeds – 2 tablespoons cumin seeds – 2 teaspoons dried thyme

- 1 teaspoon fennel seeds – 1 teaspoon whole black peppercorns

- 2 teaspoons dried lemon peel – 1 teaspoon salt

Toast the hazelnuts and pistachios in a dry skillet, or place on a sheet pan and roast on 350F for 8 minutes or until fragrant. In a skillet over medium heat toast the seeds and berries (from sesame to black pepper) in the skillet for 2-3 minutes or  until fragrant shaking the pan frequently so they don’t burn. Let cool completely. Add the salt and the lemon peel to the mixture and set aside.

First place the hazelnuts and pistachios (or larger nuts) in a spice grinder and pulse a few times to get the mixture started. Pour the nuts out onto a plate with the other spices and mix up with your hands or a spoon. In small batches add all the ingredients, and grind to a coarse powder in an electric grinder or with a mortar and pestle.

Pour mixture into a jar and  close tightly. Keep in a cool dry place.

Serving suggestions:

Sprinkle on top of roasted veggies, chicken, cheese, eggs, even fruit would be killer!

 

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