Most of you know me…I am very disciplined. But once in a while, probably a few times a year, the occasion arises and I want a good dessert. Even so, I am always cautious about consuming low quality, high sugar, high fat selections. So when I came across this recipe recently, I simply had to add it to my library.
This is an easy, nutritious and almost guilt free option to your dessert cravings, whims and desires that I am most certain you will enjoy and that I will approve!
RAW PINEAPPLE CHEESECAKE
Crust
1.5 cups of raw unsalted almonds
6 dates, pitted
¼ teaspoon vanilla extract
Pinch of sea salt
Filling
1 cup raw unsalted cashews
2 cups fresh pineapple
½ cup virgin cold pressed coconut oil
½ cup of raw honey
1 lemon, freshly squeezed
1 teaspoon vanilla extract
Pinch of sea salt
Combine the crust ingredients in a food processor and blend with an S-blade until the crust clumps together on the sides. Pour crust ingredients into a 9” pie plate and flatten out from the center to the sides. Put aside. Combine all the filling ingredients in a blender and blend until pourable. Pour filling into pie plate over crust and let sit in the fridge for 1.5 hours – 2 hours or until filling hardens. Serve cold.
Give it a try on your next cheat day or meal and let me know what you think.
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