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Extremely easy to make! I made this as an experiment and it got such good reception, its going on the blog! You can substitute the Pitaya for blueberries. I would not recommend putting the topping on the whole pie, but rather spooning it on each individual piece. The topping I did not feel was very necessary but if you like things very fruity then it is a nice addition.
Excellent for a summer day dessert. It is raw, gluten and dairy free, grain free and refined sugar free.
Crust Ingredients
1 cup Pitted dates
1 cup Pecans (or almonds or walnuts)
1 cup Shredded unsweetened coconut
1 1/2 tbsp Coconut oil (room temperature or melted)
1/4 tsp Salt
Step by Step
Line a 8 inch springform pan with parchment paper.
In a food processor place dates and pecans, process until they are completely ground up.
Add coconut, salt and coconut oil, pulse together until it is mixed together.
Pat into the pan to form the crust. Place in fridge to set, or in the freezer for about 20-30 minutes.
Filling Ingredients
2 cups Raw cashews, soaked overnight (you can also place in boiling water and leave to sit for 1/2 hour)
1 cup Canned coconut cream (you can also use coconut milk and refrigerate the cans and only use the top, I often do this with the coconut cream cans as well as you don't want the water.)
1/2 cup Maple syrup
1 heaping cup Frozen pink Dragon fruit or Pitaya (you can use blueberries, and I suppose a variety of other fruits, however I have not tried it personally)
3 tbsp Lemon juice
Optional topping
1 cup Fresh blueberries
1 1/2 tbsp Maple syrup
1 1/2 tbsp Lemon juice
Blend together. It does slightly jellify so I suggest spooning it on the individual pieces rather than pour over the whole pie, as the liquid from the berries will make it messy.
Step by Step
Place all the ingredients into a high powered blender and blend until it is completely smooth.
Pour into pre chilled pie crust. Place in the fridge and leave for at least 4 hours, or overnight. Enjoy!
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