Raw Lime Dark Chocolate Pistachio Cheesecake
Makes one 6 inch cake
50g Raw & Wild Activated Original Pili Nuts
1 tbsp Cacao nibs
1/4 Himalayan pink salt
1/2 tbsp cacao powder
70g Raw & Wild Activated Original Pistachios
70g Raw & Wild Activated Lemon & Himalayan Salt Pistachios
1 cup Raw Cashews (preferably soaked overnight and drained)
1 cup Diced avocado
1/4 cup lime juice
2 Tbsp organic lime zest
1/4 cup coconut water (or filtered water)
Dark Chocolate Layer:
70g Raw & Wild Activated Raw Chocolate Pistachios
30g Shredded coconut
1/2 cup Raw coconut oil (warmed to liquid)
30g Date syrup
1/2 teaspoon sea salt
1/4 cup raw cacao powder
For garnish use chopped raw crushed pistachios, cacao powder and three lime slices.
Lightly coat a 6 inch spring form removable bottom pans with coconut oil.
To prepare the crust, process pili nuts, cacao nibs and sea salt in a food processor until the nuts are fine crumbs, then add the dates, tahini, cacao powder and process until the mixture holds together. Firmly press crust into the bottom of the prepared pan, smooth the surface with rubber spatula. Put in the freezer.
To make the pistachio/lime filling, drain the cashews and combine them with avocados, pistachios, coconut, lime juice, lime zest, coconut water, sea salt in a food processor and blend until smooth and creamy. One ready pour the lime filling over the frozen crust and smooth the top. Put back in the freezer whilst making the next layer.
To make the dark chocolate layer. Pulse the pistachios, cacao powder and shredded coconut first. Add the remaining ingredients and blend until smooth. Take the cake out of the freezer and pour the dark chocolate layer on top of the set pistachio/lime layer. Place the cheesecake in the freezer to firm up for about 3-4 hours. Once ready to serve, scatter pistachios and raw cacao powder around the edge on top of the cake, and place a few lime slices in the middle (stay creative). It will last in the fridge for up to 2 weeks and 2 months in the freezer.