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Chocolate Pistachio No Bake Vegan Cheesecake with Orange Ganache Toppi
Ingredients
  • subheading: Base:
  • 50g (½ cup) walnut halves
  • 27g (¼ cup) cacao powder
  • Pinch salt
  • 1 Tbsp coconut flour
  • 160g (6 to 8) fresh (Medjool) dates, pitted
  • ⅓ bar loco love chocolate, roughly chopped
  • subheading: Pistachio filling:
  • 180g (1 ½ cups) shelled pistachio nuts (measured the weight after being shelled)
  • 100g (⅓ cup) pure maple syrup
  • 1 tsp vanilla paste or extract
  • 2 tsp lime juice
  • 182ml (⅔ cup) pistachio milk
  • 62g (¼ cup) refined coconut oil (see notes)
  • 2 Tbsp (30g) cacao butter, optional (see notes)
  • Optional- 1 tsp vibrant green matcha powder (for colour only)
  • subheading: Ganache topping:
  • ⅓ bar loco love chocolate
  • 1 Tbsp pistachio milk
Steps
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