I made this pie as a last minute addition to my son’s 4th birthday party. Over 50 people were coming, including 30 kids, and I realized that the ice pops and the cake were not going to be nearly enough. I looked around at what I had on hand and decided to wing it. I had bought an extra pineapple intended for grilling but opted to use it for this cheesecake instead.
The basic coconut oil, maple syrup, cashew combo with a date and nut crust is a winning combination. You can really choose what flavor you use. For this one I added pineapple and lime. It was awesome!
When using pineapple in a smoothie or puree, make sure to include the thick inner core. It contains the highest levels of bromelain, an enzyme which aids in digestion as well as acting as an anti-inflammatory.
- Crust: -
- almonds - raw, 1 cup
Almonds are a rich source of Vitamin E, calcium, folic acid, as well as the minerals magnesium, selenuim, phosphorus and zinc. Almonds are wonderful for maintaining skin elasticity as well as helping to lower cholesterol. They are also a good source of protein.
- dates - pitted, one cup
- Filling: -
- coconut oil - 1 cup
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.
- cashews - raw, 1 cup
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 - 1/2 cup
- pineapple - 1 cup- chopped
Pineapple contains an enzyme called bromelain which digests food by breaking down protein. Bromelain also has anti-inflammatory, anti-clotting and anti-cancer properties. It aids in digestion and in repair of damaged cells. Pineapple is also high in pectin, which helps to move toxins out of the body
- lime juice - juice of 4 limes
- himalaya salt - pinch
For the crust:
Blend the dates 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.
For the Filling:
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 refridgerate for @4 hours or until firm.
Fresh fruit of your choice.