Coconut Cream, Strawberry Cheesecake Pie

Raw cheesecakes are super delicious and creamy. They truly remind me a lot of the standard American diet cheese cakes, but better! No dairy, no eggs, and no refined sugars – just healthy, raw ingredients. I truly enjoy creating these delectable raw treats, and look forward to sharing them with friends and family. This recipe combines the richness of a cheesecake, with the creamy and fluffiness of a coconut cream pie. It’s absolutely delicious!

1 1/4 cups soaked pecans
1 1/4 cups soaked walnuts
2/3 cups pitted dates
2 tsp ground cinnamon
1/4 tsp pink Himalayan salt
dash of cayenne pepper
Blend ingredients in food processor until texture takes on a crumb/dough like consistency. Press into bottom of a spring form cake pan. Chill while working on the pie filling.
Cheesecake filling (layer 1).
1 cup purified water
1/2 cup agave nectar
Juice of half a large orange
1/3 cup soaked cashews
1 cup dried cashews
2 T soy lecithin
1 T coconut oil
2/3 cup coconut butter
2 tsp organic non-alcoholic vanilla extract
1 tsp vanilla powder
dash pink Himalayan salt
Combine all ingredients into the food processor and mix very well till very creamy and smooth. Pour on top of the pie crust. Continue to chill while working on the next pie filling layer.
Coconut Cream filling (layer 2).
Coconut flesh (meat) of three young Thai coconuts
1/4 cup or more of agave nectar
1/4 cup or more coconut butter
2 tsp organic non-alcoholic vanilla extract
Place ingredients in a blender and mix and puree on high until smooth and fluffy. Adjust sweetness and thickness by adding more agave and or coconut butter. If too much, add a little coconut water. The consistency should be very creamy and fluffy with a flavor of coconut sweetened cream.

Add sliced/cut strawberries on top of cheesecake layer, making a pattern. Pour coconut cream over top and spread evenly within the pan using up all the coconut cream. Cover pie with saran wrap and let pie set in the freezer for a bit. Top with more strawberries, re-cover with saran wrap and freeze pie overnight, or for at least 4-5 hours before serving. Serve chilled, or somewhat at room temperature.

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