Name: Raw Pistachio Slice
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Dessert
Ingredients: ½ cup raw pistachios; 1 soft medjool date, pitted; ½ tbsp maple syrup; ½ tbsp coconut oil; ½ cup raw pistachios (pre-soak and strain only if not using a power blender*); 3 tbsp maple syrup; 2 tbsp coconut oil; 2 tbsp almond milk; 1 tsp pure vanilla extract; ⅛ tsp salt; ¼ cup more chopped raw pistachios; chopped pistachios, edible rose petals, edible heather flowers

Description

Simple, cashew-free raw vegan cheesecake slice, made with mild sweet pistachios. Gluten-free, rich, delicious dessert with a gorgeous green color. No dairy.

Ingredients

Crust:

½ cup raw pistachios
1 soft medjool date, pitted
½ tbsp maple syrup
½ tbsp coconut oil

Filling:

½ cup raw pistachios (pre-soak and strain only if not using a power blender*)
3 tbsp maple syrup
2 tbsp coconut oil
2 tbsp almond milk
1 tsp pure vanilla extract
⅛ tsp salt
¼ cup more chopped raw pistachios

Optional Toppings:

chopped pistachios, edible rose petals, edible heather flowers

Instructions

Process all crust ingredients in a food processor into a sticky crumbly mixture. Transfer into a small parchment-lined tupperware container (I used one that’s 3″ x 5.5″) or a 5″ springform pan and press down into a flat even crust. Freeze while working on the next layer.
Make sure all filling ingredients are at room temp. Blend everything, except the additional 1/4 cup pistachios, in a high power blender into a smooth uniform consistency. Fold in the extra pistachios with a spoon. Transfer the mixture into the prepared crust.
Sprinkle with desired toppings. Freeze for 5-6 hours or overnight to set. Slice and enjoy! Keep leftovers frozen.

Notes

Unlike many of my raw cake recipes, in this recipe I did not pre-soak the nuts as pistachios are quite soft naturally so they blend well if you have a powerful blender. But if you suspect your blender might struggle, follow the below soaking procedure. I recommend tasting the batter as well in that case before pouring into the mold and adjusting sweetness, as nuts tend to become less sweet when soaked.

To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water.

For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above).

Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.