This no-bake cheesecake layers a tangy lime filling over an intense dark chocolate one, on a crunchy base of pistachios and sprouted buckwheat. The contrast between the salty crunch of the pistachios and the smoothness of the filling makes it a particularly elegant dessert. Ideal for ending a meal on a note that is both indulgent and refreshing.
Raw lime, dark chocolate and pistachio cheesecake
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Ingredients
Base
- 1/2 cup raw pistachios, soaked then dried
- 1/2 cup sprouted buckwheat, dehydrator-dried (or more coconut or pistachios)
- 1/2 cup dried coconut, finely grated
- 1/8 tsp salt
- 10 to 12 soft Medjool dates, pitted and chopped
Filling
- 1 cup raw cashews (ideally soaked overnight and drained)
- 1 cup diced avocado
- 1 cup young coconut flesh (or more soaked cashews if unavailable)
- 1/4 cup lime juice
- 2 tbsp organic lime zest
- 1/4 cup coconut water (or filtered water)
- 1/2 cup coconut nectar, raw agave or raw honey
- 1/2 cup plus 1 tbsp melted raw coconut oil
- 1/2 tsp salt
- 1 tbsp pure vanilla extract and the seeds of half a vanilla pod
- 1/4 cup raw cacao powder
- 1/4 cup chopped raw pistachios, for the filling
- to decorate: chopped raw chocolate, raw pistachios and a slice of lime
Preparation
- Lightly brush a 15 cm springform tin with oil.
- Blend the pistachios, buckwheat and salt in a food processor to fine crumbs.
- Add the dates and blend until you have a mixture that holds together when pressed between your fingers (add more dates if needed).
- Press this mixture firmly into the base of the tin and set aside.
- Blend the drained cashews with the avocado, coconut, lime juice and zest, coconut water, coconut nectar, salt and vanilla until smooth and creamy.
- With the processor running, add the melted coconut oil and blend for another minute to incorporate it fully.
- Take out half the filling and set it aside in a bowl.
- Add the cacao to the remaining filling in the processor, blend well, then set aside in a second bowl.
- Pour half the chocolate filling over the base, then scatter over the chopped pistachios.
- Pour the rest of the chocolate filling on top.
- Pour on the lime filling and smooth the surface.
- Freeze for about 4 hours to firm the cake up.
- When ready to serve, decorate with pistachios, chopped raw chocolate and a slice of lime. Keep any leftovers in the fridge.
Tip
Without young coconut flesh, double the amount of soaked cashews: the result stays creamy, just slightly less coconut-scented.
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FAQ: your questions about raw lime cheesecake
Can you eat raw pistachios?
Yes, and for a raw dessert they are at their best that way: without roasting, the pistachio keeps its soft green colour and its delicate, slightly sweet taste, which heat turns into a toasted note. Buy them unsalted where possible, in the shell or already shelled, and taste one before you start: a rancid pistachio is immediately obvious. The soaking and drying described here simply make them more tender to blend.
Why is it important to soak nuts?
For three very practical reasons. First, texture: a cashew soaked overnight blends into a perfectly smooth cream, whereas a dry one leaves grains. Second, taste: soaking softens the bitterness of the skin, very noticeable on almonds and walnuts. Third, composition: water dissolves part of the phytic acid and tannins concentrated in the husk, something traditional kitchens put into practice long before anyone could explain it. Always rinse with fresh water and throw away the soaking water.
What is seed soaking and what is it for?
Soaking a seed means rehydrating it long enough to wake up its metabolism: it gets ready to sprout and starts converting its reserves. The times vary a lot, two hours for cashews, six to eight for almonds or buckwheat, only around twenty minutes for chia, which swells very quickly. After soaking you rinse, then either use them straight away, let them sprout for a day or two, or dry them in a dehydrator to bring back the crunch. It is that last step that gives the crunchy buckwheat in the base here.
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