Raw Vegan Tahini Cheesecake
As promised, here is my Raw Vegan Tahini Cheesecake Recipe with Pistachio Date Crust! #ChefBae #ChefBaeRecipes
Ingredients
For The Crust:
- 1 1/4 cups Packed Medjool Dates pitted
- 1 1/4 cups Lightly-Salted Toasted Pistachios
For The Filling:
- 1 1/2 cups Raw Cashews boiled for 10-15 minutes
- 1 Lemon juiced
- 3 tbsp Tahini
- 1/3 cup Coconut Oil Melted
- 2/3 cup Full-Fat Coconut Milk
- 1/2 cup Maple Syrup
- 1/4 tsp Cinnamon
- Pinch Sea Salt
For the Topping:
- 1/4 cup Coconut Whipped Cream or Thick Coconut Yogurt
- Fresh Figs glazed with agave for shine
- Organic and/or Edible Flowers
- Dehydrated Orange Slices
Instructions
For The Crust:
- Blend the pistachios, until a flour-like consistency. Be careful to not over-blend into a pistachio butter.
- Place the pistachio flour into a pie dish.
- Blend the dates into a paste.
- With your hands, combine the dates and pistachios and press firmly into the base and sides of the pie dish.
For The Filling:
- Blend the filling ingredients until smooth and creamy.
- Pour the filling into the pie crust and smooth with an offset spatula.
- Make a spiral of tahini from the outside of the pie to the center (as shown in the video). Take a knife and draw from the outer edge into the center of the pie, like the hands of a clock, all around the pie (as shown in the video).
- Freeze for an hour, until set.
For The Garnish:
- Top with sliced figs, flowers and dehydrated citrus and serve or cover in the fridge for up to two days. Freeze for up to 6 months (thaw in the fridge for 6 hours, or on the counter for an hour, before serving).
- Enjoy!