Mireille's Journey To Health

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Paleo Raspberry Pina Colada Cheesecake With A Macaroon Crust

Paleo Raspberry Pina Colada Cheesecake With A Macaroon Crust

Paleo Raspberry Pina Colada Cheesecake With A Macaroon Crust

This was an evolving recipe.  I wanted to create a dessert using dried pineapple.  What do you know, it turned into this beautiful, elegant dessert!  It stemmed from the idea of mixing dried pineapple with soaked cashews.  Then, I thought well, if I’m going with a creamy pineapple, I should do a macaroon crust.  I’d just bought fresh raspberries, and the next thing you know, they got thrown into the mix.  This is literally the product of me kitchen play time.  I get like a mad scientist in the kitchen from time to time.  I was playing and wasn’t sure what I was aiming to create, and now I have this amazing, out of this world treat to enjoy!  I definitely encourage playing in the kitchen.  It’s also a great way to add excitement to healthy food.  For this recipe I used a spring form pan, but a regular pan would be fine.

Macaroon Crust

Ingredients:

2 + 2/3 cups unsweetened shredded coconut

2/3 cup honey

Directions:  Heat oven to 200′ and spray spring form pan with oil.  Mix coconut and honey.  Press into bottom of pan and slightly up sides.  Bake for 1 hour.

Pineapple Cheesecake

Ingredients:

1 can full-fat coconut milk

1 cup unsweetened dried pineapple

1 cup cashews

2 Tbsp honey

2 eggs

1 Tbsp gelatin

Directions: Soak cashews and pineapple in coconut milk, in an airtight container in the fridge for an hour.  After an hour of soaking preheat oven to 350′ and pour contents of the container, along with honey, eggs, and gelatin into your high speed blender.  Blend until completely smooth.  Pour over macaroon crust.  Bake 35 minutes.  Let cool before continuing with recipe.

Creamy Raspberry Jelly Topping

Ingredients:

1 can full-fat coconut milk

1 cup raspberries

3 Tbsp gelatin

2-3 Tbsp honey

1/2 tsp vanilla

Directions: Blend all topping ingredients in a high speed blender until completely smooth.  Pour over cooled cheesecake.  Allow to set in refrigerator for 2 hours before serving.  Garnish with additional raspberries if you wish.

Paleo, Raspberry Pina Colada Cheesecake With A Macaroon Crust

Paleo, Raspberry Pina Colada Cheesecake With A Macaroon Crust

What a glorious result this was to my kitchen madness!  I’m still mind-blown I created this masterpiece.  Unfortunately, even clean-eating desserts should still be eaten in moderation.  What a great treat, though!

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5 comments on “Paleo Raspberry Pina Colada Cheesecake With A Macaroon Crust

  1. Pingback: 5 To 13 Fruits & Veggies Recommended Daily – Based On Overall Calorie Intake | Mireille's Journey To Health

  2. Truly Cozy
    May 20, 2015

    Found your post through the LinkUp via Peeled Wellness. This recipe looks fantastic. I haven’t always had luck finding yummy paleo desserts. Pinning for later, thanks for sharing! Cheers! 🙂

    Liked by 1 person

  3. Pingback: Mireille's Journey To Health

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