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Raw Pineapple Coconut 'Cheesecake'

Here is a recipe for raw food fans with a huge "Yumm!" factor. What goes better with coconut than pineapple? Plus, the addition of fresh pineapple lightens up the coconut in a beautiful way. This delicious raw "cheesecake" is really more of a soufflé cake, due to the texture. Note that it works best using fresh coconuts and pineapple, though you can also used packaged and canned if you have to.

Ingredients:

Crust:

4 dates, soaked until very soft
1 cup dried organic, unsweetened coconut

Filling:

2 1/2 cups fresh young Thai or other coconut flesh (about 5 young coconuts) - may use packaged if necessary
1/4 cup coconut water (from the coconuts if you use fresh coconuts)
1/3 cup raw organic honey or liquid coconut sweetener
1 cup coconut oil, softened
2 cups fresh pineapple chunks, separated (or used canned if you cannot obtain fresh pineapple)

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Directions:

Crust:

1. Place soften dates and coconut in food processor and process until well blended.

2. Pat into the bottom of an oiled 7 1/2 inch spring form pan.

Filling:

1. In high-speed blender, pureé the coconut flesh and coconut water together until smooth.

2. Add the chosen sweetener. You want this to be quite smooth so blend away until it is.

3. Add 1 cup of the pineapple chunks. Blend until incorporated.

3. Pulse the remaining pineapple chunks in the food processor until well chopped. Drain.

4. Stir the pineapple into the coconut mixture, pour over crust and let set up in the refrigerator for 4 hours. Move to freezer and leave until firm.

*You will want to remove 10 minutes before serving to let the “cheesecake” soften a little.

Serves 8-10

Original recipe and image source: http://www.rawmazing.com/raw-pineapple-coconut-cheesecake-part-2/

    

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