I originally posted this recipe in the summer of 2009. The idea came to me when my son and I were practicing video taping my food preparation. Needless to say, the video was so-so, but the recipe was a hit! Here’s the recipe:
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
1 T coconut butter
1 T 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, then 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, 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. Garnish top with chopped pecans, or more fresh berries and fruit. It’s ready to serve.