Raw Pineapple Cheesecake

Raw Pineapple Cheesecake
compliments of Wild Thyme Kitchen

THIS RECIPE IS NOT ALLOWED WHILE ON THE CANDIDA DIET!
After you have finished Candida it is a recipe you could try.

(I converted the recipe just a little)
Makes 1 cheesecake

Crust: You can take out the dates and still make a crust.
1.5 cups raw almonds
5-6 pitted dates (not Candida friendly)
1/4 teaspoon vanilla extract
1/8 teaspoon sea salt

Combine above ingredients in a food processor using the S-blade. It helps to stream the vanilla in while the motor is running. When the mixture begins to ball-up on the sides it is ready. Transfer to a spring-form pan. Use a flat bottom bowl to press the crust evenly into the pan. Work the crust up the sides and use your fingers to pinch the top of the crust to make it pretty. Set aside.

Filling:

2 cups raw cashews, soaked 1 hour and drained
4 cups fresh pineapple, chopped
3/4 cup raw honey (I substituted maple syrup for the honey)
1/3 cup lemon juice, fresh squeezed
1 tablespoon vanilla extract
1 teaspoon natural yellow food coloring, optional
1/4 teaspoon sea salt
1 cup extra virgin coconut oil

Place above ingredients in a high-speed blender and process until smooth, about 3-5 minutes. Scrape the sides down with a spatula. Pour half of the mixture onto the crust and refrigerate for 1-2 hours or until the filling has set. The whole pie should be able to be removed from the spring-form pan and hold its shape. This is such a delicious and healthy spring dessert.