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Description
80twenty.ca/2014/vegan-pistachio-cheesecake/#comment-6157
Ingredients
US|METRIC
4 SERVINGS
- 6 medjool dates (pitted, halved, and at room temperature)
- 1/2 cup pecans
- 1/8 tsp. salt
- 3/4 cup raw cashews (soaked overnight)
- 3/4 cup unsalted shelled pistachios (raw or roasted and, soaked overnight, I find that raw pistachios are especially hard to find, so roasted and unsalted work fine here too)
- 2 Tbsp. lemon juice
- 1 vanilla bean (split and scraped)
- 1/3 cup liquid coconut oil
- 1/3 cup agave
- pistachios (chopped, for garnish, optional)
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Directions
- Rub coconut oil on a 6-inch springform pan and set aside.
- In a food processor or mini-chopper combine the dates, pecans, and salt.
- Blend until uniform and the pecans look like a very coarse meal.
NutritionView More
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700Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories700Calories from Fat540 |
| % DAILY VALUE |
| Total Fat60g92% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol |
| Sodium85mg4% |
| Potassium760mg22% |
| Protein15g |
| Calories from Fat540 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber9g36% |
| Sugars13g |
| Vitamin A4% |
| Vitamin C10% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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