Vegan Pistachio Chocolate Cheesecake with Cashew Date Crust
These freeze really well, just cover, freeze, and then thaw prior to serving. (I'd say about 20-30 minutes for mini-cheesecakes, and at least an hour for the tart)
Servings: 1 tart + 12 mini cheesecakes (or two tarts)
Ingredients
- For the crust:
- 200 g roasted cashews
- 100 g roasted pistachios unsalted
- 370 g dates pitted
- 1/2 tsp salt my cashews were salted so I omitted this
- For the filling:
- 4 large avocados ripe and mashed
- 1/2 cup cocoa powder I used dutch-processed
- 1/2 cup agave nectar you can use raw honey or maple syrup
- 150 g coconut oil
- about 100 g pistachios sliced for garnish
Instructions
- For the crust, use a food processor to chop all the cashews and the pistachios. You'll have most of it as kind of a flour, but bigger chunks are good too. Add the dates, and process until you have kind of a dough forming. My food processor was too small for this, so I did this all with my magic bullet and I chopped the dates by hand. I then squished together the dates and the nut flour so that they started to clump.
- Press the mixture into a tart pan or into a mini-cheesecake pan. Set aside.
- Mix together the mashed avocados, cocoa powder, agave nectar, and coconut oil. Make sure you mix until smooth and everything is incorporated.
- Pour into/over the crust, and sprinkle the remaining sliced pistachios for garnish and extra texture.
- Freeze for about 15 minutes to set, or stick in fridge for at least an hour before serving.