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Peach Pistachio Cheesecake Recipe
INGREDIENTS1 cup raw pistachios 1 scoop Navitas Organics Essential Blend Vanilla & Greens ⅓ cup Medjool dates, pitted (about 5-6 large dates) 1 cup water 3 Tbsp. agar flakes 1 cup Navitas Organics Cashew Nuts, soaked in water for 6 hours or overnight ¼ cup fresh lemon juice 1 Tbsp. brandy ¼ cup maple syrup 2 tsp. Navitas Organics Camu Powder 1 Tbsp. vanilla extract 2 large ripe peaches, divided |
DIRECTIONSTo a food processor, add the pistachios, Essential Blend Vanilla & Greens, and pitted dates. Process until the nuts are finely ground and a sticky dough has formed. Transfer the dough into the bottom of a 6-inch springform pan and firmly press into the bottom of pan to form a flat crust. In a small pot, soak the agar flakes in 1 cup of water for a minimum of 10 minutes. While the agar is soaking, add the cashews to a blender, along with the lemon juice, brandy, maple syrup, camu powder and vanilla. Chop one of the peaches and add it to the blender. Blend the ingredients into a thick, smooth cream. Keep in the blender. Bring the water and the soaked agar to a boil over medium heat. Reduce the heat to low and simmer for 5-6 minutes until agar has thickened slightly. Remove from heat and, working quickly, pour the agar into the blender with the cream. Immediately blend and process until completely combined, about 30 seconds. Pour the mixture into the springform pan over the crust and lightly jiggle the pan to even out the top surface. Refrigerate for 1 hour to allow the cheesecake to solidify. Remove the cheesecake from its mold and transfer to a serving plate. Cut the remaining peach into thin slices and use for garnish. If not using immediately, cover with plastic wrap and refrigerate until ready to serve. Cheesecake will last up to 5 days. Makes 1 6-inch cheesecake / Serves 6
Submitted by Julie Morris | Luminberry |
When you're working with superfoods, even desserts can be a legitimate part of the detox plan! Made with fruit, nuts and a scoop of Vanilla & Greens Essential Blend, this delicious cheesecake satisfies dessert cravings, while being light and clean enough for summer.
Ingredients
- 1 cup raw pistachios
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1 scoop Navitas Organics Vanilla & Greens Essential Blend
- ⅓ cup Medjool dates, pitted (about 5-6 large dates)
- 1 cup water
- 3 Tbsp. agar flakes
1 cup cashew nuts, soaked in water for 6 hours or overnight
- ¼ cup fresh lemon juice
- 1 Tbsp. brandy
- ¼ cup maple syrup
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2 tsp. Navitas Organics Camu Powder
- 1 Tbsp. vanilla extract
- 2 large ripe peaches, divided
Directions
To a food processor, add the pistachios, Essential Blend and pitted dates. Process until the nuts are finely ground and a sticky dough has formed. Transfer the dough into the bottom of a 6-inch springform pan and firmly press into the bottom of pan to form a flat crust.
- In a small pot, soak the agar flakes in 1 cup of water for a minimum of 10 minutes. While the agar is soaking, add the cashews to a blender, along with the lemon juice, brandy, maple syrup, camu powder and vanilla. Chop one of the peaches and add it to the blender. Blend the ingredients into a thick, smooth cream. Keep in the blender.
- Bring the water and the soaked agar to a boil over medium heat. Reduce the heat to low and simmer for 5-6 minutes until agar has thickened slightly. Remove from heat and, working quickly, pour the agar into the blender with the cream. Immediately blend and process until completely combined, about 30 seconds. Pour the mixture into the springform pan over the crust and lightly jiggle the pan to even out the top surface. Refrigerate for 1 hour to allow the cheesecake to solidify.
- Remove the cheesecake from its mold and transfer to a serving plate. Cut the remaining peach into thin slices and use for garnish. If not using immediately, cover with plastic wrap and refrigerate until ready to serve. Cheesecake will last up to 5 days.