This recipe comes from an amazing blog called Sweetly Raw. I love the recipes that she creates, and I’m always drooling over her amazing creations. This is one that I adapted for my own use. I didn’t change much in terms of the recipe but I added some things of my own to put my own spin on it.
This is a cheesecake in name only – there is no cheese in it, and it is not in any way cake-y. It’s has the density of a flour-less chocolate cake but looks more like a pie.
The thing that I love most about making this chocolate-cheese-flourless-cake-pie is how easy it is. There is no real measuring, no sifting, and you just keep adding more and more beautiful ingredients. The coconut oil contains lauric and caprylic acids which are anti-bacterial, anti-viral and anti-fungal. The raw cacao is has a high level of antioxidants and the sunflower seeds assist the body in removing radiation. Dates are so nutrient dense that they are the food of choice when breaking a fast. They can quickly re-nourish the body and deliver high quality energy to your cells. Suffice it to say, this pie makes me happy.
- pecans - 1 cup
- sunflower seeds - 2 tbsp
Sunflower seeds are very high in trace minerals like selenium and magnesium. These minerals are an essential part of what keep our bones strong and our nerves calm. These seeds are also filled with Vitamin E which, like an internal sunblock, protects your skin from UV radiation.
- medjool dates - 5 large, pitted
Dates are an amazing source of dietary fiber, and iron as well as tannins, which are known to be anti-infective and anti-inflammatory. These plump and sweet fruits are so rich in essential vitamins and minerals that they are the food of choice when breaking a fast. They are also a great source of quick and easy energy.
- salt - pinch
- water - 1 tsp
- cashews - 2 cups
Cashews make you feel good and look good. High in minerals, they support your heart ,brain, bone and nerve health. These nuts are good for your skin and nails and are also an effective anti-depressant.
- maple syrup - 2/3 cup
- water - 3/4 cup
- vanilla - 1 tbsp pure
- raw cacao powder - 2/3 cup
Raw Cacao is rich in cell-protecting anti-oxidants, as well as containing a wide variety of vitamins and minerals. This wonderful bean not only makes everything taste good, it makes us feel good too.
- himalaya salt - 1/8 tsp
- coconut oil - 1/3 cup,melted
Coconut oil is medium chain fatty acid which means that it is broken down quickly by the body for quick energy rather than stored as fat. This amazing oil contains lauric and caprylic acids which are anti-bacterial, anti-viral and anti-fungal. Coconut oil has also been shown to have properties that can protect the brain from alzheimers and other neuro-degenerative diseases.
- coconut butter - 1/4 cup, melted
In a high speed blender or food processor grind the pecans and sunflower seeds.
Chop the dates and add to the nuts and seeds with the salt. Grind again into crumbs.
Add the water and zap again until the mixture turns into a moist dough that holds together when pressed.
Press into the bottom of a spring form pan, mini pans, or small silicone muffin cups.
Blend all but the oil and butter until smooth and creamy in a high speed blender.
On stove stove, heat the oil and the butter until it is melted. Then, add to the mixture and blend again.
Pour over the crust.
Set in the fridge for at least 8 hours.
I add fresh fruit and coconut whipped cream for taste and decoration. It's so much fun to play with and the fruit is perfect with the density and texture of the chocolate. Add the coconut whipped cream and you have yourself a winner. I have turned coconut haters into coconut lovers with this dessert. Really, it's that good.