First time I tried pistachios was after immigrating to the United States. We were introduced to lots new foods, of which, sadly most were crap and highly processed, but pistachio and other types of nuts were in abundance. And while everyone else in the world was enjoying lime, it went under the radar until one day I finally had some tacos with lime wedges on the side. Thank goodness for that! Now, I am happily enjoying lime and pistachios in my deserts.
Lime and Pistachio Cheesecake
For the base:
1/2 cup almond meal
1/2 cup coconut flour
1/3 cup coconut oil
For the filling:
2 cups raw cashews (soaked for at least 4 hours)
1/2 cup coconut milk or cream
1 tablespoon rice malt syrup
1/2 teaspoon vanilla extract
1/2 cup key lime juice
1/4 cup pistachios (finely chopped)
1. Preheat the oven to 150ºC.
2. For the base, place the almond meal, coconut flour and coconut oil in a bowl. Rub mixture with your fingertips until rough dough forms. Press the mixture into a springform tin and bake for 15 minutes or until golden. Set aside.
3. For the filling, combine soaked cashews, coconut milk, rice malt syrup, vanilla extract and lime juice in a high speed blender and blend till the mixture is smooth. Pour the filling over the base and place in the freezer to set, about 2 hours.
4. Once set, garnish with pistachios and lime zest.