Thursday 10 March 2016

Coconut, Lime and Pistachio Cheesecakes (v) (gf) (df)


 


Pistachios?  Love them!

Coconut? Can't get enough.

Lime?  Zest it to me baby! 

The combination of all three into a delicious, creamy cheesecake mixture that is both vegan and gluten/dairy free? 

SHUT UP AND TAKE MY MONEY!


I saw this recipe at Life of Goodness and thought it looked fantastic, but decided to make a couple of small adjustments when trying it for myself in the hopes of giving the pistachio flavour a bit of a boost. Not being an overly strong flavour it easily becomes lost when competing with powerhouses like coconut and lime, hence why I added a pistachio paste to the filling mixture. Even with the paste the pistachio flavour is only subtle, but I think it just gives it that little bit of somethin' somethin'. Plus you get to eat- I mean 'sample'- the pistachios as they are toasting which is never a bad thing!

I also wanted to try using vegan gelatine as a means of setting the cheesecake rather than relying on the solidifying of coconut oil or cacao butter which so many vegan cheesecake recipes do. I have to say I was quite impressed with how it worked and from taste and texture alone I don't think I would have been able to tell the difference between the gelatine and full fat version!

Oh, did I mention these are vegan, gluten free and dairy free? I did? Well I'm telling you again. Embrace it.


 

Coconut, Lime and Pistachio Cheesecakes

 

For the Base


1 cup dates
1/2 cup desicated coconut
1 cup raw mixed nuts
1 tbsp chia seeds
3 tbsp coconut oil 


For the Filling


85g raw pistachios
30ml coconut oil
1 tin coconut cream
1 sachet powdered vegan gelatine
2 cups raw cashews, soaked overnight
2 tsp vanilla extract
Juice and zest of 2 limes
1/4 cup maple syrup


For the base simply throw all of the ingredients into a food processor and blitz until well chopped and you're left with a sticky mix without any large chunks. Press into the base of a lined tart tin or several individual sized tins and refrigerate to firm up while you make the filling. 

For the filling, start by making your pistachio paste. Dry roast the pistachios in a low/med oven or in a frypan until toasted (but not burnt!) and set aside to cool. Blitz in a small food processor until well ground then slowly add in the oil and blitz until you have a paste. 

In a small saucepan add the coconut cream and gelatine powder and heat, stirring frequently, until it comes to the boil.  Remove from the heat and allow to cool slightly.

Place the paste, coconut milk mix and  and remaining filling ingredients into your food processor and blend until the mixture is totally smooth. Spoon over the top of the chilled bases and refrigerate until totally set. 

Top with extra lime zest, shredded coconut, pistachios and dried rose petals.  





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