Raw Cardamon, Turmeric & Pistachio Cheesecake
Print RecipeIngredients
- For the base:
- 1 1/2 cups of almonds of walnuts
- 1/2 cup of pistachios
- 1/4 cup of grated coconut (I grated the flesh of a quarter of a small coconut)
- 5 pitted medjoul dates (beautiful, sweet and meaty dates. You can use normal dates too)
- 1 tablespoon of coconut oil
- 2 tablespoons of raw cocoa powder
- ........................................
- For the cream:
- 2 1/2 cups of cashews, previously soaked for 3-8 hours
- 3/4 cup of coconut cream (I scooped the solid part of a coconut milk can)
- 1/3 cup of honey (I used chestnut honey)
- 2 tablespoons of coconut oil
- 1 teaspoon of turmeric powder
- 1 teaspoon of ground cardamon
- 1/4 cup of roughly chopped pistachios
Instructions
Soak the cashew nuts either overnight or for few hours. If you are short of time, pour over them some boiling water and let them soaking while you prepare the base
Line a round spring form cake tin with baking paper
Add the base ingredients to a food processor and process till you get a crumble texture
Spread evenly the base in the tin form, pressing with a spoon or spatula
Place the form with the base in the freezer
For the cream, add all ingredients except for the pistachios and process untill you obtain a smooth texture
Top the base with this smooth cream and sprinkle with pistachios and few poppy seeds
Place the cheesecake in the freezer for 3 hours or more
Remove from the freezer 20 minutes before serving
You can freeze slices of the cake in containers for future servings
