RAW PISTACHIO SLICE by @unconventionalbaker 💗
Recipe as posted on unconventionalbaker.com:
PREP TIME: 15 MINS
COOK/CHILL TIME: 5 HOURS
READY IN: 5 HOURS 15 MINS
MAKES: 4 SERVINGS
▪½ cup raw pistachios
▪1 soft medjool date, pitted
▪½ tbsp maple syrup
▪½ tbsp coconut oil
▪½ cup raw pistachios (pre-soak and strain only if not using a power blender*)
▪3 tbsp maple syrup
▪2 tbsp coconut oil
▪2 tbsp almond milk
▪1 tsp pure vanilla extract
▪⅛ tsp salt
▪¼ cup more chopped raw pistachios
▪chopped pistachios, edible rose petals, edible heather flowers
1Process all crust ingredients in a food processor into a sticky crumbly mixture. Transfer into a small parchment-lined tupperware container (I used one that's 3" x 5.5" ) or a 5" springform pan and press down into a flat even crust. Freeze while working on the next layer.
2Make sure all filling ingredients are at room temp. Blend everything, except the additional ¼ cup pistachios, in a high power blender into a smooth uniform consistency. Fold in the extra pistachios with a spoon. Transfer the mixture into the prepared crust.
3Sprinkle with desired toppings. Freeze for 5-6 hours or overnight to set. Slice and enjoy! Keep leftovers frozen.
Unlike many of my raw cake recipes, in this recipe I did not pre-soak the nuts as pistachios are quite soft naturally so they blend well if you have a powerful blender. But if you suspect your blender might struggle, follow the below soaking procedure. I recommend tasting the batter as well in that case before pouring into the mold and adjusting sweetness, as nuts tend to become less sweet when soaked.
To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water.
For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn't preserve the nutrition of the recipe as well as the traditional soaking technique above).
Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. #bestofvegan