Post by asadul4986 on Feb 20, 2024 0:59:21 GMT -5
The couple formed by chocolate and pistachios has us in love. You can find it in our pistachio mocha, in this vegan nougatand even in magnum ice creams . And, why not, in a good raw vegan cheesecake , like the one we present to you on this occasion. This chocolate and pistachio cheesecake will conquer you with its creaminess, intensity and contrast of textures. It is easily prepared with a powerful Vitamix -type blender and a 19 cm silicone mold , without the need for an oven. It is a perfect dessert for celebrations and parties, especially when you are looking for something attractive, but at the same time easy to prepare. You can leave it done in the freezer and put it in the refrigerator the day you are going to consume it and it will be perfect.
Out of 3 votes PDF / Print / Email PREPARATION TIME twentyminutes min COOKING TIME 2minutes min CATEGORIES Sweets: cakes, pastries and pastries RATIONS 8 CALORIES / SERVING 389 kcal UTENSILS Vitamix Blender 19 cm removable round silicone mold Fridge or freezer medium glass bowl medium spatula stainless steel strainer INGREDIENTS 1x 2x 3x For Costa Rica Mobile Number List the base: 1 cup hazelnuts 12 pitted dates 2 tablespoons pure cocoa 1 teaspoon instant coffee 2 tablespoons virgin coconut oil 1 pinch salt For the pistachio cream: ½ cup pistachio cream 2 tablespoons raw blue agave syrup ⅛ teaspoon Bourbon vanilla powder ¼ tsp Matcha tea - optional For the chocolate cream: 1 cup cashews soak for 6 - 8 hours 1 can coconut milk ¼ cup raw blue agave syrup ¾ cup pure cocoa 1 tablespoon pistachio cream ⅛ teaspoon Bourbon vanilla powder STEP BY STEP PREPARATION For the base: Place all the ingredients in.
The Vitamix jar and press the pulse button several times at maximum power, until you obtain a soil texture that clumps when crushed. Spread on a removable mold , compact with your fingers or with the help of a spoon and level. Refrigerate for 15 minutes. For the pistachio cream: Integrate the ingredients in a bowl. Pour and spread on the previously refrigerated and solidified base. Refrigerate again. For the chocolate cream: Rinse and drain the cashews. Place all ingredients in the Vitamix jar and blend on high power, using the tamper to help the ingredients flow. Beat for 1 minute, until smooth. Pour over the pistachio layer. Decorate with chopped pistachio or pistachio cream. Refrigerate for at least 2 hours.
Out of 3 votes PDF / Print / Email PREPARATION TIME twentyminutes min COOKING TIME 2minutes min CATEGORIES Sweets: cakes, pastries and pastries RATIONS 8 CALORIES / SERVING 389 kcal UTENSILS Vitamix Blender 19 cm removable round silicone mold Fridge or freezer medium glass bowl medium spatula stainless steel strainer INGREDIENTS 1x 2x 3x For Costa Rica Mobile Number List the base: 1 cup hazelnuts 12 pitted dates 2 tablespoons pure cocoa 1 teaspoon instant coffee 2 tablespoons virgin coconut oil 1 pinch salt For the pistachio cream: ½ cup pistachio cream 2 tablespoons raw blue agave syrup ⅛ teaspoon Bourbon vanilla powder ¼ tsp Matcha tea - optional For the chocolate cream: 1 cup cashews soak for 6 - 8 hours 1 can coconut milk ¼ cup raw blue agave syrup ¾ cup pure cocoa 1 tablespoon pistachio cream ⅛ teaspoon Bourbon vanilla powder STEP BY STEP PREPARATION For the base: Place all the ingredients in.
The Vitamix jar and press the pulse button several times at maximum power, until you obtain a soil texture that clumps when crushed. Spread on a removable mold , compact with your fingers or with the help of a spoon and level. Refrigerate for 15 minutes. For the pistachio cream: Integrate the ingredients in a bowl. Pour and spread on the previously refrigerated and solidified base. Refrigerate again. For the chocolate cream: Rinse and drain the cashews. Place all ingredients in the Vitamix jar and blend on high power, using the tamper to help the ingredients flow. Beat for 1 minute, until smooth. Pour over the pistachio layer. Decorate with chopped pistachio or pistachio cream. Refrigerate for at least 2 hours.