Recipe: Plant Based Pistachio, Lime & Coconut Cheesecake
by Ashley Brown
The first time I had this recipe, I ate 4 pieces and immediately found Ash to tell her it was life changing. As someone who usually makes her cheesecake with a kg of cream cheese, I didn’t understand how Ash could make a cheesecake sooo delicious out of raw, plant-based ingredients.
Whether you follow a plant based diet or not, this cheesecake is undeniably refreshing and delectable and we’re so thankful to Ash for sharing it with us!
More About Ash:
Ashley Brown is a raw food chef and yoga teacher in Melbourne. She completed her yoga teacher training as well as her raw food chef certification over in Bali, her second home! Since then she has brought her knowledge and skills back to Melbourne creating her own raw food business and teaching yoga across multiple studios. Nothing makes her happier than sharing these two passions with others. To learn more about Ash and to follow her raw food adventures, visit her Plant Your Stance instagram.
BASE
1 cup (almonds and/or cashews)
1/2 cup pistachios
1/2 t sea salt
1/2 t cinnamon
1/4 cup coconut flakes
1 t lime/lemon rind
3/4 cup dates
FILLING
1 1/2 cup coconut milk
1 avocado
1/2 cup cashews (soaked overnight)
1 cup sweetener (honey/maple syrup/coconut nectar)
1 cup coconut oil
3/4 cup lime juice
1/4 cup lemon juice
1/2 sea salt
2 T lethicin powder (to bind and hold ingredients)
METHOD
Place all the base ingredients in food processor except dates. Blend well. Slowly add dates.
Place in cake tin, press down well. Store in freezer.
Place all filling ingredients in blender. Leave on high for at least 2 minutes or until smooth and creamy.
Pour over base. Leave in freezer for at least 4 hours or overnight.
Serve with desiccated coconut and lime rind over the top!
