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Raw Pistachio Cheesecake Tart

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Enjoy the best of both worlds with this raw cheesecake tart fusion. Made with pistachio, this impressive dessert is an easy winner.

  • Serves12
  • Prep time20 minutes, + 4 hours soaking, 3 1/2 hours freezing & 15 mins standing time

Ingredients

  • 150g cashews
  • 185g pistachios
  • ½ cup (70g) pistachios, extra
  • ½ cup (80g) almond kernels
  • 1 cup (75g) shredded coconut
  • 12 fresh dates, pitted, chopped
  • 1 tbs melted coconut oil
  • Pinch of salt
  • 270ml can coconut cream
  • ½ ripe avocado, stoned, peeled
  • 1 tsp vanilla extract
  • ¼ cup (60ml) lemon juice
  • ⅓ cup (80ml) maple syrup

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the cashews and pistachios in separate heatproof bowls. Pour over enough boiling water to cover. Set aside for 4 hours to soften.

  2. Step 2

    Meanwhile, grease a 20cm (base measurement) fluted tart tin with removable base. Place extra pistachios, almonds and coconut in a food processor. Process until finely chopped. Add the date, coconut oil and salt and process until mixture holds together when pinched. Spoon almond mixture into prepared tin. Use a flat-bottomed glass to spread and press the mixture evenly over the base and side of the tin. Place in freezer for 30 mins to set.

  3. Step 3

    Drain the pistachios. Remove skins and discard. Place the pistachios in a blender. Drain the cashews and add to the pistachios in the blender with the coconut cream, avocado, vanilla, lemon juice and maple syrup. Blend until very smooth and creamy. Pour the cashew mixture over almond mixture in the tin and smooth the surface. Place in the freezer for 2-3 hours or until firm. Store in the freezer until ready to eat.

  4. Step 4

    Before serving, remove the tart from the freezer and set aside for 15 mins to soften slightly. Transfer to a serving platter. Cut into wedges to serve.

    Tip: SERVE WITH finely chopped pistachios, pomegranate seeds and halved strawberries