Le citron vert acidulé, la riche crème de coco et le millet, les pistaches terreuses s'assemblent dans ce dessert spectaculaire, facile et sans cuisson. Complètement végétalien et absolument délicieux.
Vegan No-Bake Lime & Pistachio Millet Cheesecake
Rated 5.0 stars by 1 users
Category
Cakes
Cuisine
Italian
Servings
10-12
Prep Time
30 hours
Zesty lime, rich coconut cream and millet, earthy pistachios come together in this spectacular, easy no-bake dessert. Completely vegan and absolutely delicious.
Author:Agi
Ingredients
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For the Crust:
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1 ½ cups crushed vegan graham crackers or oat biscuits
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¼ cup pistachios kernels, finely chopped
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⅓ cup coconut oil, melted
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½ cup raw millet
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1 ½ cups water (for cooking the millet)
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1 can full-fat coconut milk (chilled in the fridge overnight so the cream separates)
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⅓ cup fresh lime juice (about 3-4 limes)
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1 tbsp fresh lime zest
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½ cup maple syrup or agave nectar
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¼ cup coconut oil, melted
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1 tsp vanilla extract
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Optional: ½ tsp of matcha powder or spinach powder
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Crushed pistachios (for the outer border)
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Fresh lime slices
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Fresh blueberries and blackberries
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Fresh mint leaves
For the crust:
For the millet and coconut base:
For the Garnish:
Directions
Cook the Millet: Rinse the raw millet thoroughly under cold water. Place it in a small saucepan with the 1 ½ cups of water. Bring to a boil, reduce the heat to a low simmer, cover, and cook for about 20 minutes until the water is completely absorbed and the millet is very soft. Fluff with a fork and let it cool.
Prepare the Crust: In a mixing bowl, combine the crushed cookies, chopped pistachios, and melted coconut oil. Stir until the mixture resembles wet sand. Press the crumbs firmly and evenly into the bottom and slightly up the sides of a 9-inch tart pan (preferably one with a removable bottom). Place it in the freezer to set while you make the filling.
Scoop the Coconut Cream: Open your chilled can of coconut milk and scoop out only the thick, hardened white cream at the top. Save the clear coconut water at the bottom for a smoothie.
Blend the Filling: Add the cooled cooked millet, the thick coconut cream, fresh lime juice, lime zest, maple syrup, melted coconut oil, vanilla extract, and your green color booster (matcha or spinach) into a high-speed blender. Blend on high for 2 to 3 minutes until the mixture is absolutely smooth, thick, and creamy.
Pour and Chill: Pour the silky green filling over your chilled crust, smoothing the top with a spatula. Place the tart in the refrigerator to chill and set for at least 4 to 6 hours (overnight yields the firmest, most sliceable texture).
Decorate: Once the cheesecake is fully set, carefully remove it from the tart pan. Gently press crushed pistachios into the outer edge to create a border. Garnish the top with overlapping lime slices, berries, and mint leaves just like in the photo. Serve chilled.
