Tuesday, July 9, 2013

Vegan Raspberry Elderflower "Cheesecake" with Pistachio Rose Crust

Although this dessert highlights some traditional flavors you'd find in a typical Persian dessert like rose water and pistachio... I actually got inspired to combine pistachio and raspberry after eating a dreamy pistachio raspberry pastry in Paris. Not to mention - the colors and flavors work beautifully together. You can serve this tart completely raw, or bake the crust before adding in the filling.


 

 


Vegan Raspberry Elderflower "Cheesecake" with Pistachio Rose Crust
by Sarah Farsh July 9th, 2013

crust:

  • 2 cups pistachios, shelled, unsalted
  • 5 medjool dates, pitted
  • pinch of cardamon 
  • 4 tbsp oats
  • 1/4 cup rose water
  • splash of water if needed
"cheesecake" filling:
  • 2 cups raw cashews
  • 2 cups frozen raspberries
  • 1/4 cup maple syrup
  • 1/4 cup elderflower water
To make pie crust, simply blend all crust ingredients together in VitaMix or food processor. Spread out evenly into a tart or pie pan. If serving tart raw, freeze dough in tart pan before adding in filling. If baking crust, bake on 350 for 15min and let cool.

For cheesecake filling, blend all filling ingredients together in VitaMix or food processor, and poor into raw or cooked pistachio crust. Freeze for at least 3 hours or overnight, and serve chilled.

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