Creating from my heart, I made this no bake Maple Chèvre Cheesecake with a raw almond date pie crust. Decorated the pie with organic dried pineapple and organic goji berries. In honor of my dear friend Tracey’s birthday party, I had fun creating something new.
Everyone wanted the recipe and I made it with a lot of love and did not measure the ingredients. I was improvising from my Honey Hazelnut Treat recipe which I showed how to make it on TV in a segment about gluten-free diabetic friendly desserts from my cookbook, Gluten-Free Recipes for the Conscious Cook.
Here are the basic ingredients for the pie and the crust: all organic ingredients:
For the Pie Crust: Put dates, almonds, virgin coconut oil, vanilla extract, cinnamon, sea salt in a food processor and blend until well mixed and slightly sticky. Taste and make sure it is yummy before you press it into a 10-inch pie pan.
Next blend the chèvre in the same food processor with a little maple syrup and a touch of almond extract. Taste again to make sure it is yummy before you spread it over the Almond Date Pie Crust.
Then decorate with lots of dried pineapple and goji berries. This will add beauty and texture to each delicious bite of the pie.
Photo by Leslie Cerier