The Natural Thing

KiLime “Cheese”cake

I love kiwi so much. End of story.

Crust:

Use a processer to process your walnuts and cashews (separately) into crumbles. Set those aside. In a large bowl, add some of your sweetener. Gradually add the walnut and cashew crumbles until you get a desired consistency. I had some sweetener pre-made, but only a little bit. I ended up using too many crumbles and needed to somehow moisten up the crust a little more so it held better. That’s where the banana came in. I only ended up using half of one and still it was too much - I had to add more crumbles to compensate. In the end I had just enough to create the crust … it’s weird how that always works out for me and I never measure anything ever >_>

Press your crust firmly against the bottom and sides of a pie pan and either set aside or put in the freezer to get a head start on setting.

Filling:

  • 6 kiwi
  • meat from a young thai coconut
  • two bananas
  • coconut oil
  • tad bit of coconut water
  • lime juice

Using a blender, blend everything together except for the coconut oil and lime juice. Add the coconut oil last once every thing else is mixed. Pour the mixture into your pie pan and squirt a layer of lime juice on top. Place in the freezer to set.

Topping:

  • strawberries
  • banana
  • blueberries

Blend the strawberries and bananas together and pour on top of the cheesecake once it is almost set. Garnish with a rim of blueberries and place back in the freezer. I didn’t want the top layer to be frozen solid, but I didn’t want it to be too liquid-y, either. I wanted to make sure it wouldn’t pour over the edge when you cut the cake.

I was obviously too impatient to wait for it to properly set. 

This was super yummy but I was upset that I forgot the cashews were supposed to be soaked and used in the filling, not part of the crust. That’s what I get for not writing things down as I develop recipes … 

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