Just a little something I threw together! Really easy raw pistachio “cheese” cake. Dairy free, gluten free and just the tiniest bit of added coconut blossom nectar.
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Base: 2 cups soft dates, 1/4 cup shredded coconut, 1/4 cup pistachios, 1/4 cup coconut oil. Blend everything together in a food processor until very well combined. Press into a lined tin.
Filling: 300g soaked cashews (in water for 90 minutes). Blend with 2 tbsp coconut oil, 2 tbsp coconut blossom nectar and 1 tsp vanilla extract. (You can use agave instead but the blossom nectar is available from health food shops and is lower GI. It’s by Biona).
Blend everything together. You’ll need to scrape the sides and blend again. It’ll take a good 10 minutes of blending to get a really “cream cheese” consistency so be patient!
Spoon onto your base and freeze for 40 minutes. Turn out and slice up. Top with crushed pistachios. I also drizzled over a little raw chocolate (or you can use organic dark melted chocolate instead). Raw chocolate is raw cacao mixed with melted coconut oil and 1 tsp natural sweetener.