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Coconut Cream, Strawberry Cheesecake Pie

Crust – (inspired by Pure Vegan)
2 1/2 cups soaked pecans and walnuts (1/2 and 1/2)
1/3 – 2/3 cups pitted dates
2 tsp. cinnamon
1/4 tsp. Himalayan salt
dash of cayenne pepper

Blend ingredients in food processor until texture takes on a crumb/dough like consistency. Press into bottom of a spring form cake pan. Chill while working on the pie filling.

Cheesecake (layer 1) –
1 cup purified water
1/2 cup agave nectar
Juice of half a large naval orange
1/3 cup soaked cashews
1 cup dried cashews
2 T soy lecithin
1 T coconut oil
2/3 cup coconut butter
2 tsp. vanilla extract
1 tsp vanilla powder
dash Himalayan salt

Combine all ingredients into the food processor and mix very well till very creamy and smooth. Pour on top of the pie crust.

Coconut Cream (layer 2) –
Coconut flesh (meat) of three young Thai coconuts
1/4 cup or more of agave nectar
1/4 cup or more coconut butter
1-2 tsp vanilla extract

Place in blender and mix and puree on high until smooth and fluffy. Adjust sweetness and thickness by adding more agave and or coconut butter. If too much, add a little coconut water. The consistency should be very creamy and fluffy with a flavor of coconut sweetened cream.

Add sliced/cut strawberries on top of cheesecake layer, making a pattern. Pour coconut cream over top and spread evenly within the pan, using up all the coconut cream. (Scrape the inside of the blender and eat — yummy cream!). Let set in the freezer for a bit. Top with more strawberries, and freeze cake overnight or for at least 4-5 hours. Serve it cold! It’s ‘da bomb!

Blend ingredients in food processor until texture takes on a crumb/dough like consistency. Press into bottom of a pie pan – going up the sides of the pan a well. Chill while working on the pie filling.

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