2 cups raw unsalted pecans
12 pitted medjool dates
1 t. vanilla
1/4 t. sea salt (if you use regular salt only use a little pinch. The sodium is more of a concentrated flavor).
1 can of pineapple rings in juice (not sugar). Pineapple chunks will work.
1/2 cup finely grated unsweetened coconut.
2-1/2 cups raw unsalted cashews (I use cashew pieces because they are cheaper). Soak the cashews in purified water for 8 hours or overnight before starting cheesecake.
1/2 cup pure maple syrup (non of this Aunt Jemima stuff).
Juice of 1/2 lemon.
Juice from can of pineapple (about 1/2 cup).
Start by soaking cashews for 8 hours
Strain the pineapple rings in a strainer letting all the juices strain. Save the juice.
Prepare the crust. Place pecans in food processor and pulse till finely chopped.
Add half the dates at a time and pulse.
Add remaining dates, vanilla, and sea salt. Pulse till mixed.
Add coconut and pulse till mixed. You should have a nice and sticky crust.
Line pan with wax paper or lightly coat glass dish with coconut oil.
Press crust evenly into pan. Line halved or chunks of pineapple on top of crust and place in freezer while you prepare filling.
Strain and rinse cashews. Add to food processor and pulse.
Add little bits of pineapple juice at a time. Careful it doesn't become watery (and it shouldn't with half a cup).
Add maple syrup and lemon juice. Mix on medium to high till filling is fluffy.
Pour filling over crust. Sprinkle with coconut or add more pineapple. Cover really well (bottom as well with foil if using springform pan). I used a piece of plastic wrap and foil because some condensation will form.
Place in freezer for about 6 hours or overnight. Take from freezer and thaw till you can cut easily. (Doesn't take long).
Total calories is 3,780 for whole cheesecake. It may be healthy but like most things, not if you eat the whole thing! Or half of it😉 it's filling though due to all the good fats.