In addition to making the bread this weekend, I also came up with this berry cheesecake, so that my son and I could continue practicing with video taping me preparing food and presenting. I wanted to use up some of the coconut meat I had, and fresh berries I bought, so here it is – and it is very yummo! We’ve almost eaten the whole thing! 🙂
For the crust.
1 cup walnuts (dry)
1 cup pecans (dry)
8 pitted dates
pinch Himalayan Salt
Mix well in a food processor until crumbly. Press into spring-form cheesecake pan. Place in freezer to set until filling is ready.
For the filling.
1 cup cashews (soaked for about 2-4 hours)
1/2 cup pine nuts (soaked for about 2-4 hours)
2 cups coconut flesh (2 young Thai coconuts)
1/4 cup coconut water
juice from 1/2 a lemon
1T coconut butter
1T coconut oil
1-1 1/2 tsp. organic, non-alcoholic vanilla extract
1-1 1/2 tsp. pink Himalayan salt
2-3 handfuls strawberries (with stems removed)
1 handful blueberries
Using a food processor, mix cashews, pine nuts, and coconut water. Add coconut flesh, coconut oil, coconut butter, lemon juice, vanilla, and salt. Mix until very smooth and creamy (this may take a while). Add the strawberries and blueberries and blend until smooth and creamy, and rich in color. Remove crust from freezer, and pour filling into crust, spreading mixture evenly. Place saran wrap over top, and place back into the freezer to set-up for at least a few hours, or overnight. Top with chopped pecans, or more fresh berries and fruit. It’s ready to serve. Yummy-yummo!
I have included our recipe demo for your enjoyment and instruction…lol…have fun!