Not-So-Cheesy Cherry "Cheesecake"
Updated: Aug 29, 2018
This is basically a vegan-style cheesecake. I don't know why these types of recipes even have "cheesecake" in the title. There is absolutely no resemblance and it just sets you up for disappointment. So, this is not a cheesecake. This is a delicious, healthy, refreshing frozen desert. It's pretty enough to serve to company and can be gut-friendly/candida-friendly. I have modified the original recipe substantially and it is a selected birthday favorite in my home - for some, that is.
Makes 1 pie
1 cup almond meal
½ cup soaked dates chopped (or 12 drops stevia for anti-candida version)
3 Tbsp coconut flour
2 Tbsp unrefined coconut oil
1 tsp almond extract
1 ½ cup pitted fresh or frozen cherries (or other fruit of your choice)
½ cup soaked raw cashews
¼ cup raw honey (or 15 drops stevia for anti-candida version)
1 tbsp unrefined coconut oil
1 tbsp lemon juice
1 tsp pure vanilla extract
1 ½ cups soaked raw cashews
½ cup raw honey (or 15 drops stevia for anti-candida version)
1 Tbsp vanilla extract
1 tsp cinnamon or ginger (depending on your flavor preference, optional)
¼ cup coconut milk
Crust: Place all ingredients in a blender or food processor. Blend and then press into a pie plate. Place in the freezer for 30 minutes or while you make the bottom layer.
Bottom Layer: Blend all ingredients in the blender until smooth. Taste for sweetness and adjust, if needed. Pour into the pie plate. Freeze for an hour, or until solid.
Top Layer: Blend all ingredients in the blender until smooth. Taste for sweetness and adjust, if needed. Pour into the pie plate, on top of the frozen bottom layer. Freeze for an hour, or until solid.
Before serving, you may need to let it soften for about 15 minutes. Keep unused portion in the freezer.