Sexy Pie. Raw, Energizing and Delicious. (and sexy)

I made this pie for the Super Bowl party and much to my surprise (and humble glee), it went over REALLY well. So much so, the pie entered the party without a name, and left with the illustrious name “Sexy Pie.” As in, “I need another slice of that sexy pie.” or, “Where’s the sexy pie at!” So I thought I’d share the recipe for Valentine’s day. A perfect time to celebrate how much you love… you. And pie.

So treat yourself and/or a loved one to this yummy, creamy, sweet and sexy pie. It’s super sexy because it’s all live – meaning not cooked – which means it has all these incredible enzymes and nutrients packed right in. It’s also dairy free. And trust me,  no one will notice it’s healthy. But they will kiss you.

This is the perfect treat to indulge in. It’s got protein! Antioxidants! It will give you energy and zing! (ahem) And it will have you ready to rock one of the Get Ready for Spring Cleanses coming up soon after Feb 15th so you can look and feel your best for spring.  If you’re interest is piqued, find out more and get on the waiting list here.

So yeah, Sexy… Pie.

This recipe is adapted from my dear friend Tory who used strawberries (who is launching an amazing raw chocolate collection this spring- stay tuned) Well, she adapted it from Moria Felber at wildthyme-kitchen.com who used pineapple (yum!).

I’ve made it with strawberries and also with blueberries. Next up is Pineapple for me.

Raw Blueberry (or Strawberry or Pineapple) Cheesecake

Also known lovingly as…

Makes 1 raw cheesecake

Crust:

1.5 cups raw almonds

5-6 pitted dates

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

1 bag organic frozen blueberries (or 1 bag organic frozen strawberries) (or 4 cups fresh pinea

pple, chopped)

3/4 cup raw honey

1/3 cup lemon juice, fresh squeezed

1 tablespoon vanilla extract

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. You can also freeze it.

The picture is crust side up, but you can serve it anyway you like, darlin’.

Okay, who’s gonna try this one out?  Tell me which flavor you’re going for…