Paleo Pistachio Cheesecake


Dearborn Oriental Girls

Enjoy the rich, creamy, and luscious flavors of this cheesecake made with Paleo pistachios. Made with healthy components like cashews, coconut oil, and maple syrup, it fulfills your sweet tooth without making you feel guilty.

Ingredients:
  • 2 cups raw cashews, soaked overnight
  • 1 cup pistachios, shelled and chopped
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/4 cup coconut cream
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/2 cup dates, pitted
  • 1/4 cup almond flour

Instructions:

Set oven temperature to 175C 350F

Soaked cashews, coconut oil, maple syrup, coconut cream, lemon juice, vanilla extract, and a dash of salt should all be processed in a food processor until smooth and creamy

Almond flour, dates, and chopped pistachios should all be thoroughly mixed in a different bowl

To make the crust, press the pistachio mixture firmly into the bottom of a springform pan

Using a spatula, level the top of the crust after adding the cashew mixture

Bake for twenty to thirty minutes, or until the edges start to turn golden

Let the cheesecake cool fully before storing it in the fridge for a minimum of four hours, or until it sets

After it has set, take it out of the springform pan and cut it into portions

If desired, add more chopped pistachios as a garnish

Enjoy and serve cold


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