Pistachio and Cashew Tart (gluten-free, vegan)

How often can you stop during your day and simply enjoy the present moment? A delicious treat or a cup of tea can help with that, for sure!

After reducing the sugar consumption for me and my family I kind of went through 2 phases:

  1. FROM "Let's get rid of all desserts and any form of sugar" - I even cut fruit for a few weeks.

  2. TO "There must be a way to reintegrate some food that makes me happy, without compromising fitness and health".

You see, this interest for nutrition and healthy food is not just for aesthetic reasons. Diabetes runs in my family and what I'm experiencing is that, when it comes to diabetes management, HOW MUCH much you eat is important, but WHAT you’re eating is highly impactful as well.

There are plenty of research and recommendations in favour of a low carb diet, or even keto diet, to manage or even revert type 2 diabetes. I started my research and cooking experiments for my family, but I also believe that everyone can benefit from more mindfulness, and less sugar.

So here I am, in phase 2, looking for delicious recipes and food that are also good for the body. Gluten-free is must for me (because of celiac disease), but I also find that keeping grains and sugar to the minimum is even better.

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The Recipe

I hope you will enjoy this tart: the base is made of pistachio, cashews and dates, all natural ingredients that replace grains and refined sugar. And for sure you don't lose anything on the taste!

The filling is a cashew cream, as a non-dairy alternative to the usual cheesecake. Basically it is a sort of a gluten-free and vegan cheesecake.

Ingredients (8-10 servings)

For the crust:

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  • 145 gr raw pistachio

  • 25 gr shredded coconut

  • 20 gr raw cashews

  • 35 gr pumpkin seeds

  • 8 dates

  • 2 tbsp lemon juice

  • 1/8 tsp salt

For the filling

  • 140 gr raw cashews

  • 8 tbsp water

  • 40 gr cocoa butter (or white chocolate)

  • 2 tbsp coconut oil

  • 1 tbsp honey

  • 1 tsp vanilla essence

To garnish: 150ml whipped coconut cream (or full fat dairy cream), pomegranate, cocoa nibs

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  1. Start by soaking the cashews for the filling for 4-6 hours or overnight. Rinse before using.

  2. Mix all the ingredients for the crust in a food processor until well processed but slightly crumbly. Distribute the mix in the tin (make the sides at least 5 centimetre higher.

  3. For the filling, first melt the cocoa butter with with the coconut oil. Blend the cashews with water, honey, cocoa and vanilla until smooth.

  4. Pour the cream into the tin and make it even with a spatula. Cool it in the fridge for at least 2-3 hours.

  5. Before serving prepare the whipped cream (keep in mind that in order to be properly whipped it has to be chilled in advance for a few hours.

  6. Spread the whipped coconut cream and sprinkle the pomegranate and coca nibs.

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