Ingredients

CRUST
2 cups raw walnuts (finely ground)
1 teaspoon cinnamon
¼ teaspoon sea salt
¼ cup agave
FILLING
2¼ cups pine nuts (ground)
1 cup organic coconut oil
½ cup agave
1 organic lemon (juiced)
¼ teaspoon sea salt
2 teaspoons organic vanilla extract
SWIRL FILLING/TOPPING
1 pint organic strawberries (washed and chopped)
2 tablespoons agave
5 drops organic lemon juice

Recipe Directions

STRAWBERRY TOPPING

1. Before making the pie, add all topping ingredients in a bowl and mash. Set aside so that all the juices start to flow and let it marinate.

CRUST

2. Butter your pie pan with coconut oil.

3. Grind nuts in a coffee grinder. Pour nuts, agave, sea salt, and cinnamon into the food processor and process until mixture starts to come together but is still crumbly.

4. Form crust in your dish and set in the fridge while you make the filling.

FILLING

5. Pour all filling ingredients into the food processor and blend until creamy and smooth. Make sure to taste to see if you need to add anything.

6. Pour half the filling into the pie crust, then add about 1/4 of the strawberry topping mixture in the middle of the pie.

7. Pour the rest of the filling on top.

8. Take some strawberry juice and swirl it on top gently. Chill for at least 2 hours prior to serving.

Note: I have soaked the pine nuts for 1-4 hours, but you do not have to. My mother-in-law made it without soaking them at all, and the cake was still fabulous! I have also made cheesecake with half cashews (soaked for 4 hours) and half pine nuts, and the texture was also very nice. I feel bad for not mentioning this--I brought the coconut oil to a liquid by letting it set in warm water before adding it to the food processor. I do not know if it is just as good both ways. My thinking was that once it solidified again in the fridge, it would make it nice and firm.

ChocolatestRAWberry's Thoughts

By chocolatestRAWberry

Cheesecake with a special main ingredient. My mother-in-law accidentally came up with the cheesecake, and my husband and I loved it!

I added vanilla and strawberry filling swirled in and as a topping.

This cheesecake is really to die for!

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Comments

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spirit

Feb 09, 2010

2 votes
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Wow, I'm trying this one too tonight!

JoyceH

Feb 08, 2010

2 votes
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Good lord! that looks wonderful. Will have to try it soon!

chocolatestRAWberry

Feb 08, 2010

3 votes
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Maybe you could try 1/2 cup oil and 1/2 or 1/4 cup nut milk? It is a rich dessert but it has grown on me. And my huband, well he was able to eat 2 big slices the first time he had it. Another idea: Eat a very small slice. :)

devachal

Feb 08, 2010

4 votes
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Is that really ONE CUP of coconut oil? That seems like a lot - could there be another substitution to make this a bit lighter?

zhanna8

Feb 07, 2010

4 votes
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how colorful! i agree with pine nuts vs cashews. those are always hard on my system

~thanks!

chocolatestRAWberry

Feb 07, 2010

2 votes
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You do not need to, but if that is how you usualy make a pie crust, and the way you like, then do it that way. :) As for the pine nuts, either way works.

rawjourney

Feb 07, 2010

3 votes
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do we need to soak the walnuts and pine nuts

chocolatestRAWberry

Feb 07, 2010

4 votes
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Your Welcome! I should mention that the cost of pine nuts is ridiculous - but so is two to four packages of cream cheese I guess.

Sorry about that part (the cost)!

thisbetherawdavid

Feb 07, 2010

5 votes
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It's always concerned me how hard it is to get REAL raw cashews so I'm pleased to see your use of pine nuts. Can't wait to test this baby out.

From the look on that photobucket kids' face it worked a treat! Thanks for posting for the rest of us.

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