For the Holiday of Shavuot, my husband wants cheesecake. He wants the real deal – creamy, processed, full of sugar… and in order to persuade him to eat a healthier version, I better make mine good. Well, this one I just worked on all day, and it’s divine. I mean, really really good. It does not have the yucky “ugh I just ate a ton of dairy feeling.” It’s served cold, it’s refreshing, and it looks fancy but is actually really easy to make. I hope it’s a hit in your home, it already was in mine today! (and by the way, it’s totally raw! No baking required. Enjoy the cool breeze in your kitchen!)
Pineapple Coconut Chocolate "Cheesecake"
2017-05-29 07:15:45
Prep Time
20 min
Cook Time
2 hr
Crust
- 1 cup unsweetened shredded coconut
- 3/4 cup almond meal (you can also finely grind your own almonds in a food processor)
- 1/3 cup cocoa powder
- 1/4 cup raw honey
- 1/3 cup coconut oil
Filling
- 2 cups cashews, soaked 2-4 hours (overnight is fine too as long as they are refrigerated) then drained
- 1/2 cup coconut milk
- 4 tablespoons liquified coconut oil (I keep a glass ball jar with coconut oil, so when it is solid at room temperature, I just place the jar on my stove and while the stove heats up, the oil melts)
- Juice of one lemon
- 1 teaspoon vanilla
- 5 tablespoons coconut sugar or stevia to taste (of course you can add raw honey if you prefer it sweeter)
Crust
- Mix ingredients well in a bowl, then press crust into bottom of glass pie pan and up the sides.
Filling
- Blend all ingredients in a food processor, add water or coconut milk as needed for desired consistency (I did not need to add any more).
- Pour into pie crust and freeze for at least 2 hours.
- Then, keep in refrigerator for several hours prior to serving (it will be cold and creamy this way).
Notes
- I lined the top with freshly sliced pineapple, but any fruit would work – berries would also be delicious.
- Chocolate chips, roasted pecans, mango…. endless possibilities.
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