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.
Course Dessert
Total Time 4 hours 30 minutes
Servings 12
Calories 400kcal

Ingredients

Crust:

  • 2 cups pecans, toasted
  • 3 Tbsp. coconut oil, melted
  • 2 Tbsp. 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 Tbsp. 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

Instructions

  • Make the crust: In a food processor, combine pecans, coconut oil and vanilla extract and pulse until coarse.
  • 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.
  • 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.
  • 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.
  • Pour strawberry mixture on top of the pecan crust and place in freezer for a minimum of 4 hours or overnight.
  • 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: 34 g
  • Protein: 6 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Added Sugar: 4 g
  • Sodium: 5 mg