Simple, raw cheesecake slice, made with mild, sweet, tasty and fun to eat pistachios. A gluten-free, rich, delicious dessert with a gorgeous green color.

Pistachios – edible seeds of the Pistacia vera tree contain healthy fats and are a good source of protein, fiber, and antioxidant are rich in a variety of nutrients. What’s more, they contain several essential nutrients and support weight loss, gut health, blood sugar control, and heart health. They are also versatile and can be enjoyed in many recipes.

Interestingly, evidence of pistachio intake can be traced back 300,000 years. Nowadays, they are very popular and can be enjoyed in many dishes, including ice cream and desserts.

Pistachio Slice

Ingredients

Crust:

½ cup raw pistachios

1 soft Medjool date, pitted

½ tablespoon maple syrup

½ tablespoon coconut oil

Filling

½ cup raw pistachios

3 tablespoons maple syrup

2 tablespoons coconut oil

2 tablespoons almond milk

1 teaspoon vanilla extract

⅛ teaspoon salt

¼ cup more chopped raw pistachios

Optional Toppings

chopped pistachios, edible rose petals, edible heather flowers

Instructions

Process 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.

Make sure all filling ingredients are at room temp. Blend everything, except the additional ¼ cup pistachios, in a blender into a smooth uniform consistency. Fold in the extra pistachios with a spoon. Transfer the mixture into the prepared crust.

Sprinkle with desired toppings. Freeze for 5-6 hours or overnight to set. Slice and enjoy! Keep leftovers frozen.

For more recipes like this one that are no bake, paleo, sugar free and super healthy visit: Blended Bites