Serving Size: Approx. 12-16 slices
Servings: 1 slice
Prep Time: 2.5 hours + Freezer time
Hallelujah to Hallelujah Acres for this recipe!
Ingredients – Crust
1 cup walnuts
1 cup pine nuts
1/2 cup dates, pitted (soaked 1 hour)
1/2 cup unsweetened coconut (optional)
Ingredients – Filling
3 1/2 cups cashews
2 cups fresh, organic strawberries*
3/4 cup lemon juice, freshly squeezed
3/4 cup raw coconut butter
3/4 cup unfiltered raw honey
1 Tsp pure vanilla extract (I use alcohol-free)
1/2 Tsp Redmond Sea Salt
* You may substitute blueberries, raspberries or mangos.
Soak the cashews for 2 hours, then drain.
All of this can be done a day before you plan to serve.
Making It – Crust
Place all the crust ingredients except coconut in food processor with “S” blade and process until crumbly. Sprinkle coconut onto the base of a spring form pan, pie plate or 8 x 8 square Pyrex (coconut keeps the dough from sticking). Press mix evenly into pan to form a crust.
Making It – Filling
A food processor won’t work as well as a powerful blender. Here’s what helped me:
Place all the filling ingredients in a bowl. Then scoop out 1 cup at a time into the blender until smooth. Pour into another large bowl. Continue this process until all the filling ingredients have been blended, smooth and creamy. Mix the blended bowl of filling and pour into prepared crust, tapping to remove bubbles and make sure pie plate is filled evenly.
Cover and place in freezer until firm, usually about 12 hours. Return any uneaten slices to the freezer until next serving.
Notes to “Make It” Easier
It might help to pull the cheesecake out of the freezer about 8-10 hours and cut through the slices, recover and place back in freezer until ready to serve.
Then take out the desired slices to serve and allow to sit for 20 minutes or so. It will be more like a cheesecake consistency, mildly firm.