This recipe is something my grandmother used to make for me while I was growing up. Since I have been dairy free, I have not been able to enjoy this and many other delicious family recipes. One of my favorite things is taking a recipe I can’t eat and turning it into something I can, so I thought why not try this with Food For the Gods. I haven’t made it for my grandma yet, but I have tried it on other friends and family members and it was a huge hit! I hope you enjoy it as much as we have.

 

Crust

2/3 cups of oats

2/3 cups almond meal

8 dates (soaked in boiled water for 10 min)

¼ cup unsweetened coconut

2 tblsp coconut oil

 

Mix all ingredients together in a food processor. Once combined and starting to stick together remove and place into a spring form pan. Flatten mixture in the spring form. Cover and place crust in fridge while completing next steps.

 

“Cream cheese” filling

1 ½ cups of cashews soaked over night

1/3 cups coconut oil

2/3 cups coconut cream

2 tblsp of the remaining liquid from the can of coconut milk

3 tblsp lemon juice

1 tsp vanilla

½ cup coconut sugar

 

Keep coconut milk in the fridge to separate. The coconut cream will be only the thick part in the can of coconut milk. Combined all ingredients in food processor until smooth and creamy. Pour in spring form on top of crust and even out. After evening with a spatula shake the pan to help level it out. Place in the fridge for 2 – 4 hours.

 

Whip Cream Topping

2 cans of coconut cream

¼ cup of honey

1 can of pineapple chunks

 

Place the coconut cream and honey into a bowl and whip together. Drain the pineapple and add it to the coconut whip. Whip together until fully mixed. Spread over the cream cheese layer and place into the fridge for another 30 minutes. Next cut you and your guest a piece and enjoy!

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April 5, 2018

Comments

I feel like the coconut would work even better with the pineapple than regular cream! 🥥 🍍 When you say “2 tbsp of remaining liquid in the can”, do you mean the liquid from the coconut cream?

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