Mint Chocolate Creme Tart

I hope you all had a wonderful Christmas celebration with your loved ones!  This was our first year away from home for the holidays, which for us is the U.P. of Michigan.  A little bittersweet to be away from from family and snow, and still have a good time with our Austin on his first Christmas.  We ended up driving up to the Washington D.C. area to spend Christmas with my aunt.  We had a cozy time with good food, drinks, and stories of past years.  Very fun!  Here is our 2011 family portrait:

I have a lovely dessert recipe to share today.  This dessert is a lighter version of my Grasshopper Pie that I shared with you last December.  It turned out this year I couldn't find any avocados that weren't shipped in from Mexico (and in extremely bad condition, if I may add), so I nixed that layer of the pie and changed it up a little.  This Mint Chocolate Creme Tart was delicious with a dollop of my Advanced Plan vanilla flavored Coconut Whipped Cream on top (find that recipe in my Season's Eatings Holiday e-Book).  Sorry no picture to accompany...we had the intention but devoured the tart before grabbing the camera!

Mint Chocolate Creme Tart
Makes 8 Servings

CRUST
1 1/4 cups coconut flour, sifted
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened coconut flakes
5 Tbsp coconut oil (room temp solid)
1 Tbsp raw almond butter
2 tsp spoonable Stevita stevia powder
1/4 tsp sea salt
1/2 tsp pure vanilla extract

FILLING
2 1/2 cups cashews, soaked 6 hours in water
1 cup unsweetened organic coconut milk
1 tsp pure liquid stevia, or to taste
5-8 drops pure mint essential oil, or to taste
5 drops liquid chlorophyll (for natural green color)
1 tsp pure vanilla extract
1/4 tsp sea salt
5 Tbsp coconut oil, melted

1.)  CRUST    In your food processor, add all crust ingredients and pulse until it is of uniform consistency.  It should be crumbly.  Transfer your crust to a spring form pan or 9 inch tart shell and press firmly and evenly to line it.  Place in fridge to set slightly while preparing filling.

2.)  FILLING    In a blender, combine the cashews, mint leaves, and coconut milk.  blend until smooth.  Add remaining FILLING ingredients and blend until combined.  (Start with less mint oil and stevia, tasting between blends until you get the perfect combination to your personal taste.  I shared my preference above in the ratios. You can use mint extract instead of oil, but will need to use lots more to achieve the right taste.)

3.)  Pour filling into chilled tart crust.  Cover and place tart in fridge for at least 2 hours before serving.  Best if in fridge over night to set.  Enjoy!

Questions Answered: Pecan Pie

I had the request for Pecan Pie from Melanie on my facebook page:

"I grew up on an awesome tasting Pecan Pie, but unfortunately it calls for both dark Karo syrup and Light Karo syrup.  What would I substitute instead for the same flavor and texture?  I make this a lot at Thanksgiving and Christmas, but I really want to have the healthier version!"  - Melanie C.

Can you believe that I have not only never made a pecan pie before, but never tasted one?  It's just not something my family ate growing up.  Being from northern Michigan, we were a pumpkin pie or apple pie family.  But now that we're southern dwellers, I suppose it's about time I tried my hand at a pecan pie.  To be honest, since I didn't know where to begin, I tasted a not-Maximized Living approved pecan pie first...just a couple bites to get the texture and flavors into my brain.  And then I got to work.  Those who love your pecan pie, please try this recipe out and let me know how it compares to what you think a pecan pie should be!  I need your opinions and suggestions!

This is a Core Plan pie, because it definitely still needed maple syrup to get the texture right.  But this is much healthier for you than using corn syrup or processed sugars!  Hope this is what you were looking for, Melanie!

Pecan Pie
Makes one 9" pie

THE CRUST:
2 cups almond flour
1/4 tsp baking soda
1/4 tsp ground cinnamon
Dash of sea salt
1/2 cup coconut oil, melted
20 drops pure liquid stevia
1 tsp pure vanilla extract

THE FILLING:
1 3/4 cup raw pecans, chopped
1/3 cup Grade B maple syrup
1/4 tsp pure liquid stevia
1/4 cup coconut oil
1 Tbsp pure vanilla extract
1 Tbsp fresh flax seed meal
1/2 tsp arrowroot powder
2 Tbsp unsweetened almond milk
A couple pinches of sea salt for pecans

1.)  THE CRUST  Preheat oven to 300 degrees F.   In a large bowl, stir together almond flour, baking soda, cinnamon and sea salt with a fork.  Add in the remaining liquid crust ingredients.  Stir together with fork until well combined and crumbly.

2.)  Press dough into a 9 inch pie shell (or tart pan -- that's what I used).  Bake at 300 degrees F for 15 minutes or until golden brown.  Remove from oven and set aside to cool.

3.)  THE FILLING:  In a medium sauce pan, mix together the coconut oil, maple syrup, stevia and vanilla extract.  Bring to a boil over Medium-High heat, then lower the heat and simmer for about 5 minutes, whisking it frequently. (It will seem like the oil and syrup are separating.  The flax and arrowroot mixture will act as an emulsifier later!)  Remove from heat and let cool to room temperature, stirring occasionally.

4.)  In a large stainless steel skillet, toast the pecans on Medium-Low heat for about 6-8 minutes, stirring frequently.  Remove from heat and sprinkle with sea salt.

5.)  In a small bowl, mix together the flax seed meal, arrowroot powder and almond milk.  Let it sit for 6 minutes.

6.)  Once the sugar-oil mixture is cooled to room temperature, whisk in the flax/arrowroot mixture until combined and smooth.  Stir in the chopped pecans until combined.  Pour onto the cooled pie crust and distribute evenly.

7.)  Bake at 350 degrees F for 18-20 minutes or until the filling begins to set and loses its shine. Remove from oven and let cool to room temperature.  Chill in fridge at least an hour or two before serving (we found it easier to cut and serve when slightly chilled).

Zucchini Casserole

Still getting used to having fresh organic produce so early in the year.  Living in a warmer climate definitely has its benefits!  This side dish is great with grilled chicken.

Zucchini Casserole
Serves 6

2 tsp coconut oil
2 medium organic green zucchini, sliced into 1/2" pieces
4 organic scallions, thinly sliced
4 cloves garlic, minced
1 tsp dried marjoram
1 tsp sea salt
1/2 tsp fresh black pepper
2 medium organic yellow zucchini, sliced into 1/2" pieces
1/2 cup fresh dill, chopped
1/4 cup fresh flat-leaf parsley, chopped
5 free-range eggs, lightly beaten
5 egg whites, lightly beaten
1 organic tomato, thinly sliced
2 ounces organic feta cheese, crumbled

1.)  Preheat oven to 325 degrees F.  Heat 1 teaspoon coconut oil in a large skillet over Medium heat. Add green zucchini, half of the scallions, half of the garlic, 1 teaspoon marjoram, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper.  Saute until zucchini has softened and starts to brown, about 7 minutes.  Transfer to a large bowl and set aside.

2.)  Repeat process with yellow zucchini and remaining coconut oil, scallions, garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Transfer to bowl with cooked green zucchini; let sit until cooled.  Drain and discard any liquid.

3.)  Add dill, parsley, and eggs to zucchini, stirring to combine.  Pour into a 9-inch casserole dish.  Cover with tomato slices.  Sprinkle with feta crumbles.  Bake until set, about 1 hour.  Serve hot or at room temperature.

Grasshopper Pie

Christmas is almost here, and to finish off my 12 days of Cookies, I introduce to you the raw Grasshopper Pie.  This pie is a combined spin off of my Key Lime Pie and Pumpkin Pie Cheesecake.  You really can't go wrong with this beautifully perfect layered pie of chocolate, vanilla and mint.  Smooth and silky, it's the perfect dessert to end a holiday meal.

Garnish with sifted cocoa powder or shaved dark chocolate if you'd like.  DELICIOUS!

Grasshopper Pie
Makes 8 Servings

THE CRUST
1 1/4 cups coconut flour
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened coconut flakes
5 Tbsp coconut oil (room temp solid)
1 Tbsp raw almond butter
2 tsp spoonable stevia powder
1/4 tsp sea salt
1 tsp vanilla extract

THE CREAM LAYER
2 cups raw cashews, soaked 2 hours
1/3 cup coconut oil, melted
3/4 cup full fat organic coconut milk
1 Tbsp vanilla extract
1/2 tsp sea salt
3/4 tsp pure liquid stevia
1/2 cup 73+% dark chocolate chips

THE MINT LAYER
2 large OR 3 small ripe organic avocados
1/3 cup raw cashews, soaked 2 hours
1/3 cup full fat organic coconut milk
1/3 cup unsweetened organic almond milk
1/2 tsp pure liquid stevia (more/less to taste)
1 tsp vanilla extract
2 tsp mint extract (more/less to taste)

1.) THE CRUST   Line a 9 inch spring form pan OR 8x8 inch glass dish with all natural parchment paper.  In your food processor, add all crust ingredients and pulse until it is of uniform consistency.  It should be crumbly.  Transfer your crust to to your parchment-lined pan and press firmly and evenly to line it.  Set in fridge to firm slightly while preparing fillings.

2.)  THE CREAM LAYER   Soak raw cashews at least 2 hours.  Rinse soaked cashews under filtered water until water runs clear.  Place cashews, coconut oil, coconut milk, liquid stevia, vanilla extract and sea salt into food processor.  Puree until smooth.  Should be spreadable.  If too thick, add filtered water 1 Tablespoon at a time.  Transfer to medium bowl and stir in cacao nibs.  Spread over the pie crust and place in FREEZER to set while preparing Mint Layer.

3.) THE MINT LAYER  Soak cashews at least 2 hours.  Rinse under filtered water until water runs clear.  Pour drained cashews into blender.  Spoon avocados into blender.  Add liquid stevia, vanilla extract, mint extract, almond milk and coconut milk.  Blend on High for about 1 minute (stirring thru hole in lid with a wooden spoon as needed).  Again, mixture should be smooth and spreadable.  If too thick, slowly add in more coconut milk.  I recommend adding 1/4 cup at a time until a creamy consistency is achieved. You should not need much extra.

4.)  With a spatula, spread avocado puree over the cream layer and spread smooth, avoiding lumps.  Place in freezer for 2 hours prior to serving.

Thanks Dr. Drew Kaminski for this photo in the snow.

This will be MUCH enjoyed with a glass of Eggless Nog this Christmas.  :)

I hope you will love it!!  What are some other pie/cheesecake combinations you are dying to enjoy on your Maximized Living Nutrition Plan??

Double Chocolate Raspberry Cream Cheesecake

In honor of my lovely friend Suzy's birthday last week, I made her a Double Chocolate Raspberry Cream Cheesecake.  Suzy can't do dairy, so it was the perfect opportunity to attempt choclafying my Strawberry Cream Pie.  What a success!  I had two perfectly ripe avocados chilling in the fridge and a pint of raspberries next to them.  The inspiration was born for a raspberry cream layer!  I think the next time around it would be better as the top layer?  But either way, this no-cheese-cake is a WINNER!

Organic Double Chocolate Raspberry Cream Cheesecake
Makes 8 Servings

The Crust:
1 1/2 cup raw almonds
1/3 cup 73+% chocolate chips
Pinch or two of sea salt
1/2 tsp pure vanilla extract
3 Tbsp gluten free and/or raw cocoa powder
1-2 Tbsp coconut oil
1/4 cup dried cherries or raisins, soaked for 2 minutes (if Advanced Plan, omit and add 2 more Tbsp coconut oil)
2 Tbsp unsweetened coconut flakes

The Raspberry Cream Layer:
2 ripe avocados
1 pint fresh raspberries, rinsed and shaken dry
2 Tbsp fresh lemon or lime juice
1 tsp stevia powder

The Chocolate Filling:
3 cups cashews, soaked 1-2 hours, drained
1 cup melted coconut oil
2 tsp natural raspberry extract (if you have it, or use vanilla)
1/2 cup fresh lemon juice
3/4 cup gluten free and/or raw cocoa powder
3 tsp stevia powder (more/less to taste)
3 Tbsp filtered water

1.) The Crust:  Grind the nuts, cacao nibs and salt in a food processor until coarse.  Add the remaining Crust ingredients and pulse to thoroughly combined.  Press firmly into the bottom of an 8 or 9-inch round spring form pan.  Place in the freezer while you make the fillings.

2.)  The Raspberry Cream Layer:  (you might like this layer better on the top, up to you!  I did it 2nd in the picture)  In blender, add the avocados, lemon juice, raspberries and stevia.  Blend until smooth.  Pour and spread over crust in spring form pan.  Back in the freezer it goes.

3.)  The Filling:  In your blender, blend all Filling ingredients until smooth and creamy.  This took me a couple minutes and I used a spatula thru the top hole in the lid while blending to stir the chunks down to the blades at the bottom.  You might need to stop and scrape down the sides a couple times.  Pour the filling into the spring form pan and smooth it out to a level finish.  It should be nice and thick.  Cover and put back in freezer to set, about 1-2 hours.  If longer than that, let it thaw for an our or so before cutting (makes it easier and for better presentation).

This no-cheese-cake will be a hit!  Decedent, rich, and HEALTHY! :)

Raw Banana-Avocado Pudding Pie

I'm on a raw pie kick this month it seems!  Another delicious, healthy way to conquer those sweet cravings.. :)


Raw Banana-Avocado Pudding Pie

THE CRUST:
1 c almonds
1/3 c raisins, soaked for 5 minutes
1 Tbsp coconut oil

THE PUDDING:
3 bananas
1 avocado
1-2 tsp powdered stevia
1/4 tsp cinnamon
4 Tbsp fresh ground flax
2 tsp vanilla extract
2 Tbsp lemon juice

1.) THE CRUST   Grind almonds and raisins in a food processor until almost smooth.  With fork, blend in coconut oil.  Form crust into a 9" pie shell or spring form pan and refrigerate while you make the filling.

2.)  THE PUDDING  Blend all pudding ingredients in blender until smooth.

3.)  Pour the pudding into the crust and chill in freezer about 1-2 hours before serving.  I suggest topping with fresh berries for added color and texture!

Gluten FREE Strawberry Cream Pie

It's so good, it's so good!  You have to try this!  Light and fluffy, creamy, dense all at once!  This is how a Strawberry Cream Pie should be!  Raw, dairy free, sugar free, delish!

The key to a great, non-crumbly crust is grinding the nuts into a fine crumb, almost a powder (but not into a paste).  Use a fork when mixing in the coconut oil!  I used a spring-form pan, but you could easily use a regular pie dish, too.

Strawberry Cream Pie
Makes 8 servings

The Crust:

1/2 c ground raw pecans or walnuts
1/3 c ground raw almonds
1/4 c organic unsweetened shredded coconut
2 Tbsp coconut oil, melted

The Filling:

2 c fresh organic strawberries
1 c raw cashews
2 Tbsp vanilla extract
1/2 tsp stevia powder
1 pinch sea salt
1 c coconut oil, melted

1.)  Blend pecans, almonds and coconut in food processor until very fine.  Pour into bowl and blend in coconut oil.  Press very firmly into bottom of a 9 inch pie plate.  Refrigerate while you prepare the filling.

2.)  Place all filling ingredients into blender and blend on High until smooth and creamy.  You may need to scrape down sides a couple times to achieve this.  Carefully pour on top of crust and refrigerate for 3-4 hours before serving.

Raw Strawberry Rhubarb Pie

We were blessed with the gift of a bag full of rhubarb from our naturopath, Dawn.  She had more than she knew what to do with, and we were more than happy to take a bunch off her hands.  :)  It is one of Dave's spring favorites after all!  I have been messing around with raw desserts lately, and I hope you enjoy this Raw Strawberry Rhubarb Pie!

THE CRUST (my standard crumb pie crust)

1 1/2 cup coconut flour (double sifted)
1/2 cup organic unsweetened coconut flakes
5 Tbsp coconut oil (melted)
1 Tbsp raw almond butter
1/4 tsp liquid stevia
1/4 tsp sea salt
1/2 tsp vanilla or almond extract
1/2 tsp cinnamon

THE FILLING
4 cups organic rhubarb stalks, peeled, chopped to 1" lengths
Juice of 1 lemon
1/4 cup raw honey OR about 3 tsp spoonable stevia
2 cup organic strawberries, hulled and chopped
PLUS 1/2 cup organic strawberries, hulled and diced
3 Tbsp arrowroot powder
a few strawberries for garnish

1.)  THE NIGHT BEFORE -- THE FILLING:  In food processor, blend the rhubarb, lemon juice, stevia and 2 cups of strawberries until smooth, making sure to scrape down the sides if there are lumps.  Pour into a bowl and stir in 1/2 cup diced strawberry chunks (this step is optional, but we like the extra strawberry chunks in each bite).  Cover bowl and let sit in fridge for at least 12 hours to allow the flavors to blend (this is for the rhubarb, since it's raw it needs time to break down).

2.)  THE NEXT DAY -- THE CRUST:  In your food processor, add all crust ingredients and pulse until uniform consistency.  It should be crumbly.  Transfer your crust to a pie pan and press it firmly and evenly to line the pan.  Set in fridge to firm up for about 15 minutes.

3.)  To 2 Tablespoons of ice cold water, add the arrowroot powder and mix with fork until smooth.  Take filling mixture out of fridge and stir in arrowroot mixture.  With a spatula, pour the filling mixture onto the crust and spread it evenly throughout the pan.  Cover and freeze for a half hour before slicing.

It was verrrry good, Dave enjoyed it!

Gluten-FREE Apple Crumb Pie

I was just going to post this recipe, simple and delicious as it is.  But I wanted to add a little bit on waxed paper, as I recommend utilizing it for the crust of this scrumptious pie.  I highly recommend switching over to an all natural waxed paper.  You can look up various brands online to learn more.  All natural waxed paper is made 100% petroleum-free.  They also use an unbleached paper, meaning that paper went thru much less chemical contact before it reached your food.  They get the waxy finish from all natural soybean wax.  And it's safe for our planet, too, as it is non-toxic and biodegradable, which is wonderful.  We use our waxed paper in place of plastic baggies for packing our lunches and storing foods in the fridge.  So that's my note.  Give it a try.  Now on to today's dessert recipe...

Gluten-FREE Apple Crumb Pie

adapted from Cooking With Coconut Flour (an amazing cookbook everyone should own)

Crust:

1/2 cup coconut flour, sifted twice

1/2 cup almond meal (chop raw almonds in food processor until the consistency of flour)

2 free-range eggs, slightly beaten

1/2 tsp raw honey (optional)

1/4 cup organic unsalted butter, melted

1/4 tsp sea salt

Filling:

4 Granny Smith apples, peeled, cored and thinly sliced

1/3 cup xylitol

1/4 tsp liquid stevia

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp sea salt

2 Tbsp arrowroot powder

1/4 tsp almond extract

Crumb Topping:

3/4 cup chopped raw almonds

1/4 cup raw brown sugar (OMIT IF ADVANCED PLAN)

2 Tbsp organic butter, melted

1.)  CRUST   Sift the coconut flour twice and set it aside.  Beat the eggs slightly, then thoroughly mix all the remaining crust ingredients into the eggs.  Add the coconut flour last and mix it in well to form the dough.   Kneed the dough with your hands for about 1 minute.

2.)  Roll the pie dough out between 2 sheets of waxed paper to ensure minimal breakage.  Coconut flour is very tricky to work with, so I highly recommend this step.  If needed, tape the waxed paper down to secure your work surface.  Roll the dough into a ball then place between the waxed paper sheets.  Press down with your hands until about 6 inches in diameter.  Use your rolling pin to flatten to about 1/8 inch thickness.

3.)  Moving the dough to the pie shell is the trickiest part.  I recommend slipping a thin, flat object such as a pizza paddle, cookie sheet or piece of cardboard under the bottom layer of waxed paper.  Untape the waxed paper, discard the top sheet, and carefully lift the cookie sheet and dough off the counter and into the fridge for a couple minutes to firm up.  Remove.  Using both hands, gently but quickly flip the dough over and on top of your pie pan.  Shape the dough into the pan, removing the waxed paper.  You did it!!  It will be so worth the extra sifting, taping and shaping to taste this yummy, nutty gluten-free flour!

4.)  TOPPING    In a medium bowl, mix all the topping ingredients together with a fork.  Set aside.

5.)  FILLING   In a large saucepan over Medium heat, cook apples in 1/2 c water with lid on until slightly softened (around 10 mins).  Add agave nectar, stevia, cinnamon, nutmeg and sea salt.  Mix arrowroot with 1/4 cup of cold water and stir into mixture to thicken.  Cook thru until apples are tender.  Remove from heat and stir in almond extract.  Fill pie crust with mixture.

6.)  Spread topping over the pie and bake at 375 degrees F for about 18 minutes.  I recommend using a pie crust ring or trimming the pie shell with aluminum foil to prevent the pie crust edges from burning (remove at last 5 minutes of cooking).  Watch that the nut topping does not burn, too.  If it starts to get dark, tent the pie with aluminum foil to disperse heat on the almonds.

Raw, Sugar FREE Key Lime Pie

*** This recipe has been updated!  Second try's a charm!  Dave and I made this pie for a party we attended this weekend and we made a few changes in the ratio of avocado to lime to coconut.  It turned out much better.  The crust is perfect for this tropical inspired pie!  ***

This is yet another delicious and HEALTHY dessert that you can have on your Maximized Nutrition Plan.  I am a Key Lime Pie lover, but I couldn't remember the last time I had one because, as you probably know, those pies are full of refined sugars, flours, and most likely food dyes to brighten up the greenish yellow color, among who knows what else.  So here we go!  I guarantee you will love this creamy dessert, and your kids probably won't even notice it's a raw dish!

Raw, Sugar FREE Key Lime Pie

The Filling:
5 medium avocados
1/2 cup organic full-fat coconut milk
20 key limes, zested and juiced (should get almost 3/4 cup of lime juice and  a couple Tbsps of lime zest from the limes, depends on their size)
1 tsp pure liquid stevia
1 Tbsp vanilla extract
pinch of sea salt to enrich flavors

The Crust:
1 1/2 cups coconut flour
1/2 cup organic unsweetened coconut flakes
5 Tbsp coconut oil (room temp)
1 Tbsp almond butter
1/4 tsp pure liquid stevia
1/4 tsp sea salt
1/2 tsp vanilla extract

1.)  The Crust:  In your food processor, add all crust ingredients and pulse until it is of uniform consistency.  It should be crumbly.  Transfer your crust to a pie pan and press it firmly and evenly to line the pan.  Set aside.

2.)  The Filling:  Wipe out the food processor. Next, add and blend all filling ingredients until smooth, making sure to scrape down the sides if there are lumps.  Then, with a spatula, pour the filling mixture onto the crust and spread it evenly throughout the pan.

3.)  Garnish with about 1/4 tsp. of lime zest, some coconut flakes, and refrigerate for at least 2 hours OR freeze 30 minutes before serving.  :)

Organic Double Chocolate Cherry Cheesecake

So this recipe is not my own.  In fact Dave and I haven't been able to test it yet, but I wanted to post it anyway.  This is a recipe for organic, raw cheesecake -- double chocolate cherry cheesecake at that!  Couldn't pass up posting it any longer for you all to try!  It is from Kristen's Raw blog that I peruse now and again.  We'll probably be trying out her recipe next weekend when we (finally) have some down time.  This looks like such an easy fix, and huge bonus -- gluten free!!  Can't pass that up!  If you try it, let me know what you think and I can create more varieties of cheesecake in the raw.  :)

Organic Double Chocolate Cherry Cheesecake
 Yield one 9-inch cake

Crust:
1 ¾ raw almonds
½ cup raw cacao nibs (find them at Whole Foods or your local co-op, a natural chocolate!)
1/8 teaspoon Himalayan crystal salt (organic sea salt will also work)
¾ teaspoon cherry extract
1 tablespoon raw cocoa powder
¾ cup organic raisins

Filling:
3 cups cashews, soaked 1-2 hours, drained
1/3 cup raw agave
6 dates, pitted
½ cup fresh lemon juice
¼ cup water
2 teaspoons cherry extract
1 cup coconut oil
¾ cup raw chocolate powder

Coulis:
1 bag frozen organic berries (cherries would be optimal but any will do!)
¼ cup raw agave
dash fresh lemon juice
pinch cinnamon

Crust directions: Grind the nuts, cacao nibs and salt in a food processor, fitted with the “S” blade, until coarsely ground. Add the cherry extract and chocolate powder and pulse to thoroughly combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers. Press into the bottom of an 8 or 9-inch round spring form pan. Place in the freezer while you make the filling.

Filling directions: Using a food processor, fitted with the “S” blade, process the cashews, agave, dates, lemon juice, and water until it’s creamy. This could take 3-5 minutes. You might need to stop and scrape down the sides a couple of times. Add the cherry extract, coconut oil, and cocoa powder and process until creamy. Pour the filling into the spring form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating.

Coulis directions: Blend all of the ingredients together. and drizzle over each plated slice.

Indulge!