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STRAWBERRY HIBISCUS CHEESECAKE

This isn't technically a cheesecake, but its cool, rich texture will remind you of one. Since it's made from nuts, fruit, and healthy fats and sweetened with natural sugars, it's the perfect nourishing treat for a special occasion. You'll need to make it ahead of time, since it needs to set in the freezer.
Skill Level: Intermediate. Serving Size: 1/12th of pan.
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Total Time 4 hours 30 minutes
Servings: 12
Course: Dessert
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust:
  • 2 cups pecans, toasted
  • 3 T. coconut oil, melted
  • 2 T. pure vanilla extract
Filling:
  • 1/4 cup 100% pure maple syrup
  • 1 tsp. hibiscus leaves, dried
  • 2 cups cashews, toasted, unsalted, soaked for 2 hours, drained
  • 5 T. coconut oil, melted
  • 1 banana, ripe or very ripe
  • 2 oz. lemon juice
  • 2 tsp. pure vanilla extract
  • 2 1/2 cups fresh strawberries, stems removed, halved

Method
 

  1. Make the crust: In a food processor, combine pecans, coconut oil and vanilla extract and pulse until coarse.
  2. Remove pecan crust from processor and firmly press into a 9-inch spring form pan, allow crusting to go up about 1/8th of an inch on sides of pan.
  3. In a small sauce pot, add maple syrup and hibiscus leaves and bring to a boil. Once it comes to a boil, immediately turn the heat off and allow to steep.
  4. For the rest of the filling, add the cashews, coconut oil, banana, lemon juice, vanilla, and strawberries into the food processor. Add hibiscus-infused maple syrup and blend until smooth.
  5. Pour strawberry mixture on top of the pecan crust and place in freezer for a minimum of 4 hours or overnight.
  6. To serve, bring cheesecake to room temperature for 20-30 minutes before slicing. Enjoy!

Notes

Nutrition Information: Provides antioxidant vitamin C, magnesium, potassium, and monounsaturated fatty acids. Gluten-free, dairy free.
Calories: 400, Fat: 34g, Protein: 6g, Carbohydrates: 20g, Fiber: 3g, Added Sugar: 4g, Sodium: 5mg