Cheesecake végétalien sans cuisson citron vert et millet pistache

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.