RAW PINEAPPLE COCONUT CHEESECAKE

RAW PINEAPPLE COCONUT CHEESECAKE

By rawmazing.com

Serves 8-10

Crust:

4 dates, soaked until very soft

80g/1 cup dried organic, unsweetened coconut

Place soften dates and coconut in food processor and process until well blended.  Pat into the bottom of an oiled 7 1/2 inch spring form pan.

Filling:

2 1/2 cups young Thai coconut flesh (about 5 young coconuts)

60ml/1/4 cup coconut water (from the coconuts)

75g/1/3 cup honey

210g/1 cup coconut oil, softened

400g/2 cups fresh pineapple chunks, separated

In high-speed blender, pureé the coconut flesh and coconut water together until smooth.  Add the honey, coconut oil. You want this to be quite smooth so blend away until it is.  Add 1 cup of the pineapple chunks. Blend until incorporated.   Pulse the remaining pineapple chunks in the food processor until well chopped. Drain.   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.