After a full Thanksgiving meal, the last thing you want is a sugary dessert. Today’s guest recipe is from the author of the “uncookbook” titled LOVE ON A PLATE by Cara Brotman and Markus Rothkranz. This recipe makes 2 servings.
Cara’s Fruit-Topped Cheesecake Recipe
Crust
1 cup Brazil nuts
1 tablespoon coconut oil
1 tablespoon maple syrup
Put Brazil nuts into a food processor and pulse chop for 4 seconds three times. You want the nuts to be in very small pieces, but not powdered. Pull out any large pieces of nut that have barely touched the blade and chop into tiny pieces. Pour into bowl with maple syrup and coconut oil and stir to mix very well. Brush a mini spring form pie pan (or other little dish) with coconut oil and press Brazil nuts into pan with your hands forming a very thin crust. So thin, it’s one more push away from cracking. It’s optional to go up the sides of the pan. You can’t see the inside of the pie after released from pan if you do bring the crusts up the sides of the pan. Set aside.
Filling
1 cup coconut meat
3/4 cup unsoaked cashews
3 tablespoons maple syrup
1/2 cup coconut water
1 teaspoon vanilla
Put all the filling ingredients in blender and blend on high until creamy smooth. Pour into pie pan. Put in freezer to set for 25 minutes then let chill in refrigerator for 4 hours before serving.
Raspberry Sauce
Place one bag of thawed frozen raspberries in blender and blend on high for six seconds, pour into a squeeze bottle, and drizzle.
Serving suggestions: Drizzle Raspberry Sauce on plate before placing pie on it. Scatter dried pineapple, cacao nibs, strawberries, blueberries, shredded coconut, grated orange rind, or mint leaf on top.
Reprinted with permission of Rothkranz Publishing from LOVE ON A PLATE: The Gourmet UnCookbook by Cara Brotman and Markus Rothkranz; $29.97; www.loveonaplatebook.com.
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I would like to try this and see if it tastes like a cheesecake since there is no cream cheese, etc. in it. Yet this healthy version might be very good as a dessert , especially withthe fresh fruit.
This looks delicious! What a great idea using coconut and cashew for the filling!
This looks good love to try this
great for the holidays
Yum! This looks delicious, I can’t wait to give this a try. Thank you for sharing this recipe.
I absolutely love cheesecake! It’s my favorite dessert of all time & I like just about every variation.
I’m not a fan of brazil nuts, but i like everything else in the recipe…any nut substitution ideas? i love the way the pineapple and leaves decorate the cheesecake.
OMG…I love cheesecake. I don’t indulge often because of the calories, but I’m saving this recipe and think I may just have to give in and make this one. Raspberry is my favorite topping too. Thanks for sharing the recipe.