Raw Lime Dark Chocolate Pistachio Cheesecake

I woke up one day last week in a horrible mood, tired and just not wanting to do anything.  I dragged myself down the stairs and was convinced I was going to have a bad day, but it seems God had other plans.  I stepped on the treadmill and by the end of my run, my mood was boosted and I was actually feeling motivated.  I had a wonderful day at work, laughing with coworkers and ended the day having an unexpected romantic dinner with my boyfriend.  It was like God said, "I do not want you to have a bad day, I want you to feel happy." I love it when that happens. It is like the arrival of Spring.  We are all in a bad mood from the Winter with the cold, snow and darkness and God awakens the Earth, bringing back life again.

I am so excited for Spring...I am watching every snow pile melt with anticipation of warmth and running in shorts outdoors weather. This weekend I thought I would make something green in honor of Spring.  I know it is not technically here for a few weeks but I can be excited right?

I knew I wanted to use pistachios, because for some reason they remind me of spring.  I was torn between lemon white chocolate and lime dark chocolate for my dessert, but I decided on lime thanks to those of you who voted in my poll on Facebook. I wanted to make something beautiful and delicious enough to satisfy my sweet tooth so I made a raw cheesecake.  I am obsessed with them I know, but if you were here to enjoy them with me you would be too.

It was slightly tart with a pop of lime flavor, super creamy and rich with dark chocolate, plus salty and crunchy with the pistachios.  All of my current cravings satisfied in one decadent dessert!  I am so ready for spring, are you?

Raw Lime Dark Chocolate Pistachio Cheesecake
Makes one 6 inch cake

1/2 cup raw pistachios, soaked and dried
1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut or pistachios)
1/2 cup dried finely shredded coconut
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped

1 cup raw cashews (preferably soaked overnight and drained)
1 cup diced avocado
1 cups young coconut meat (or additional soaked cashews if unavailable)
1/4 cup lime juice
2 Tbsp organic lime zest
1/4 cup coconut water (or filtered water)
1/2 cup raw coconut nectar
1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid)
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
1/4 cup raw cacao powder
1/4 cup chopped raw pistachios

for garnish, chopped raw chocolate, raw pistachios and a lime slice
Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process pistachios, buckwheat and sea salt in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.To make the filling, drain the cashews and combine them with avocadoes, coconut, lime juice, lime zest, coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove half the filling from the food processor and place in a bowl. Add the cacao powder to the remaining half in the processor. Process until well blended and place in another bowl.
To assemble cheesecake, pour half the chocolate filling over the crust, then scatter over 1/4 cup chopped pistachios.  Pour the remaining chocolate filling over.  Pour the lime filling over that and smooth the top. Place the cheesecake in the freezer to firm up for about 4 hours.  Once ready to serve, scatter pistachios and raw chopped chocolate around the edge on top of the cake, and place a lime slice in the middle (or you can be creative and arrange it in your own way).  Store leftover cake in the fridge!

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. March 10, 2013 at 19:39

    I am SO gonna try this! Thanks for the recipe!

    • March 10, 2013 at 20:28

      Awesome! I hope you do try it :)! I am happy to share the recipe with you!

  2. March 10, 2013 at 21:15

    How about adding a button "print" to download your awesome recipes easily? The raw chef has it and it eases life enormously.

    • March 11, 2013 at 03:29

      I have one actually at the right side of the page near the bottom.

    • March 11, 2013 at 03:30

      Thanks so much Angela :)!

  3. Anonymous
    March 11, 2013 at 03:12

    l would like to ty it,so can l have it en french pleas? <br /> thank you so much!

    • March 11, 2013 at 03:31

      Unfortunately I do not have a translator, but you can try Bing translation?

  4. March 11, 2013 at 13:39

    Wow, if it tastes as good as it looks it will be a staple for my husband's birthday! He loves pistachio! Thank you for sharing!!

    • March 11, 2013 at 22:54

      Thanks so much Renee :)! I hope you do try making it for your husband, I know you will both enjoy it. Happy to share the recipe with you!

    • Anonymous
      March 17, 2013 at 22:40

      Why is it called a cheese cake? I almost did not look at it because of the name.

    • March 18, 2013 at 21:52

      Because it is a RAW cheesecake, indicating that it is not a dairy one. It is called cheesecake because it mimics the texture of real cheesecake. Have an open mind ;).<br />

  5. Anonymous
    March 12, 2013 at 19:51

    OMG!! This is crazy!! I made the cake this morning and just tasted id!! Is absolutely delicious!!! <br />Thank you thank you thank you!!!!

    • March 12, 2013 at 21:37

      Awesome :)! You are so welcome, it makes me happy that you made the cake and enjoyed it! Thanks for letting me know :)!

  6. March 17, 2013 at 21:33

    Thanks Amy! This is the 3rd recipe of yours that I've tried since I discovered your amazing blog this February. I'm not vegan or raw, but I am ADDICTED to your recipes, as is my husband and my co-workers. This was perfect for st. Patty's!<br />Xox<br />Jessica<br />Www.automaticdoll.etsy.com

    • March 18, 2013 at 21:51

      You are so welcome :)! I am happy that you make my recipes, and thank you for letting me know what you think of them :)! Awesome that your coworkers and hubby enjoyed the cake too!

  7. March 22, 2013 at 09:52

    This is a very unique looking cheesecake!

    • March 22, 2013 at 12:04

      Thank you :)!

  8. June 15, 2013 at 12:01

    Made this for my non-vegan boyfriend's birthday, and he loved it! Definitely a keeper. So glad I stumbled across your site, and I am excited to try out more of your recipes!!

    • June 15, 2013 at 21:53

      Awesome! So glad he enjoyed it :)! Welcome, happy to have you here feel free to let me know how you like the other recipes as well!

    • June 21, 2013 at 06:55

      One thing I forgot to mention was that I was unable to get it out of the pan (or at least I did not want to try very hard because I thought I would break it), so I just cut it and served it out of there. I did use a spring form pan with a removable bottom, but there is a bit of a lip around the edge, so I couldn't quite get underneath the cake. Would you suggest using parchment paper to lift it out? Or do you have another trick? Thanks!

    • June 21, 2013 at 12:21

      This comment has been removed by the author.

    • June 21, 2013 at 12:21

      I line the bottom with parchment and oil the sides. You can read my helpful hints and tips page for more on making perfect cakes ;).

  9. October 6, 2013 at 04:03

    Hi Amy, can you eat the cake straight out of the freezer or do you have to let it sit out for a little while before it is ready for cutting? Thanks!

    • October 6, 2013 at 11:46

      If you only leave it in there for the 6 hours, you can cut it right away.

  10. samudra
    March 11, 2016 at 17:33

    hi amy can you convert or give some guide on what this works out in grams please .love samudra

    • March 12, 2016 at 00:01

      I would say use a converter like this: http://www.convert-me.com/en/convert/cooking/

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