crushed pistachios | Helen Jane | Your IBS Freedom https://www.youribsfreedom.com Empowering you to become IBS free, naturally, safely and quickly... Get in touch today to book your Free Gut Health Strategy Call Wed, 09 Apr 2025 15:11:55 +0000 en-GB hourly 1 https://wordpress.org/?v=5.8.13 https://www.youribsfreedom.com/wp-content/uploads/2023/09/Logo-transparent-background-150x150.png crushed pistachios | Helen Jane | Your IBS Freedom https://www.youribsfreedom.com 32 32 Cashew & Pistachio Cake https://www.youribsfreedom.com/recipe/cashew-pistachio-cake/ Wed, 09 Apr 2025 15:11:55 +0000 https://www.youribsfreedom.com/?post_type=recipe&p=8631 OK so this recipe is a bit of a faff, and not something I make regularly. However, it is really tasty, full of healthy nutrition AND is gluten and dairy free. Making it safe for most people with IBS and a fantastic alternative to cheesecake. Tasty, but not calorie free, so if you are watching […]

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]]> OK so this recipe is a bit of a faff, and not something I make regularly. However, it is really tasty, full of healthy nutrition AND is gluten and dairy free. Making it safe for most people with IBS and a fantastic alternative to cheesecake.

Tasty, but not calorie free, so if you are watching your weight, try to only have a small slice of this lush, dense and tasty cake. There are so many nutrients going on in this cake, it will leave you feeling full and satisfied, give you energy, healthy fats, aid digestion, the list goes on…

I used a MegaMix food processor to give me the texture I wanted for this cake. But any high speed food processor will do. You will also need a cheesecake tin.

***DISCLAIMER: This recipe contains nuts – please do not try this if you have a nut allergy, or intolerance. 

 

Cashew & Pistachio Cake
Servings6 people
Prep Time30 minutes
Cook Time1 hour
Passive Time4 - 8 hours
Ingredients
Main 'Cake'
Base
Topping
Instructions
  1. Soak the cashews overnight (or for at least 4 hours). Once sacked and plump, drain and leave to one side.
  2. To create the base, blend all the base ingredients in your food processor (nuts, dates, coconut oil and salt). You want a daily rough consistency for a crunchy base.
  3. Then press this down firmly into the bottom of your cake tin. I used a rolling pin but you can press down with your fingers until the base layer is pretty solid. Then freeze this whilst you make the next layer. This usually takes around 30 minutes.
  4. Next, take the soaked cashews, add the oil, maple syrup, coconut cream, lemon juice and vanilla extract to the food processor (once cleaned out, of course) and blender until you have a smooth consistency, similar to cheesecake.
  5. Take the cake tin out of the freezer, pour the main layer in and refrigerate for an hour until firm.
  6. Once your cake is fairly solid, add the pistachios as a topping (you can use fruit at this point if you are wanting something a little different) and enjoy a slice of heaven!

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