This pie tastes like decadence. The best part is this pie is rich in anti-oxidants, vitamins and minerals as well as healthy fats for your brain. Though not low in calories, this pie is dense with nutrients and will fulfill your desire for sweet without killing your blood sugar balance. The strawberries can be replaced by any fruit. I like to make this pie in season. Strawberries or cherries in June, blueberries or raspberries in July, blackberries or peaches in August
Life is to be lived. Food is to be loved. Indulge sometimes- just do it wisely.
serve with Anita’s Coconut Yogurt or Coconut Collaborative plain non-dairy yogurt
Walnuts – Raw, 1/2 cup
Almonds – Raw, 1/2 cup
Dates – pitted, 1 cup
Raw cacao- 1 tablespoon
Himalaya salt- ½ teaspoon
Cashews – Raw, 2 cups
Full fat coconut milk- 1 can
Coconut butter- 1 tablespoon
Lemon juice – fresh squeezed, 1/2 cup
Maple syrup – 1/2 cup
Lemon zest – 1 tablespoons
Coconut oil – unrefined, 1 cup
Himalaya salt – a pinch
Strawberries- 3/4 cup
Strawberries- ¾ cup
Basil- 1 teaspoon chopped
Maple syrup- 1 tablespoon
Lemon juice- juice from ½ lemon
Himalaya salt- pinch
For the crust:
Blend the dates, cacao, salt and the nuts together in a high-speed blender. Pulse it so that it gets sticky but not totally pureed. It should have a doughy, malleable consistency.
Press it evenly onto to bottom of the springform pan.
Put all but the coconut oil into a high-speed blender.
Blend until completely smooth and creamy. It should take about 5 minutes.
Melt the oil on the stove and then incorporate that into the mixture.
Pour over the crust and refrigerate for @4 hours or until firm. To expedite you can put it in the freezer for 1 hour.
For the sauce:
Cook the remaining ¾ cup strawberries on the stove with 1 teaspoon chopped basil, 1 tablespoon maple syrup, a pinch of salt and the juice of ½ lemon. Cook until thick and strawberries are mushed and soft.
Pour strawberry sauce over the top of the cheesecake and let set for 4 hours.
Serve with coconut yogurt.
By Tapp Francke Ingolia