6tbsp (approx. 120g) Homemade Pistachio Butter [can be made before hand, see recipe under step 7 below)
¼ cup (73g) honey (forvegans, use agave instead)
2tbsp (20g) coconut oil
Garnish with
Fresh raspberries
Handful of coarsely chopped pistachio
Preheat oven to 180c
Mix oats and 2tbsp melted coconut oil in a mixing bowl, mix thoroughly. Spread oats on baking tray, bake for 5-10 minutes until golden, give it a stir, place back into oven Repeat process until both sides are golden.
Remove oats from oven (DO NOT TURN OFF THE OVEN, you will need it later). Allow oats to cool, then place oats in a mixing bowl along with coconut sugar, mix thoroughly. Then place oat-sugar mixture into food processor, process into fine crumbs, set aside.
Melt coconut and honey in a small saucepan, stir continuously and mix well. Pour the mixture into mixing with oat-sugar crumbs, mix to form dough.
Spread dough evenly onto a spring pan/ push up pan, place back into oven, bake until golden, about 10 minutes (keep an eye on it and make sure it doesn’t burn!)
Once the crust is oven, remove from oven, allow to cool completely ( I placed it next to an open window, to speed up the process)
While the crust is cooling place all the pistachio filling into blender, blend until very smooth.
If you haven’t made the pistachio butter, you can do it at this point. Simply place about two large handfuls of pistachio nuts in to a pan, toast until golden (remember to keep swirling the pan, or else it will burn!). Place toasted nuts and 2tbsp of coconut sugar in a FOOD PROCESSOR (instead of a large blender, I find it much easier making nut butter in a food processor than in a blender), blend until very smooth (be patient it will take about 5-10 minutes)
Once the crust has cooled completely, spread filling mixture evenly on crust, refrigerate for 4-6 hours until firm (best overnight)
Garnish with crushed pistachio nuts and fresh raspberries
Remove cheesecake from fridge 5 minutes before serving.
To store: cover and store in fridge for up to 3 days
