Skyterra Strawberry Hibiscus Pie
This recipe for Strawberry Hibiscus Pie isn’t a cheesecake, but its cool, rich texture will remind you of one. It’s made from nuts, fruit, and healthy fats and sweetened with natural sugars, and is 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.
Ingredients
Crust:
- 2 cups pecans , toasted
- 3 Tbsp. coconut oil , melted
- 2 Tbsp. pure vanilla extract
Filling:
- 1/4 cup Vermont maple syrup
- 1 tsp. hibiscus leaves , dried
- 2 cups cashews , toasted, unsalted, soaked for 2 hours, drained
- 5 Tbsp. coconut oil , melted
- 1 bananas , ripe or very ripe
- 2 oz. fresh 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!
Video
Spa Index Kitchen Notes
Nutrition
Skyterra Wellness Retreat near Lake Toxaway, in the Blue Ridge Mountains of western North Carolina. Skyterra offers an all-inclusive weight loss and fitness program in this beautiful mountain and lake setting. Guests explore sustainable foundations of good health, sound nutrition, and mindful well-being, and enjoy daily fitness, outdoor adventures, water sports, farm-to-fork cuisine, massage, educational classes, and more.
Executive Chef Erica Lee Reynolds, in partnership with Lindsay Ford, RD, MS, ACSM, and the rest of the Skyterra culinary team deliver visually stunning, flavorful meals that offer optimum and complete nutrition – regardless of the type of diet a guest may be following. Vegan? Paleo? Vegetarian? Low-salt? Kosher? In the Skyterra culinary center, you won’t just be appeased. Your special diet will be embraced and celebrated, and you will walk away inspired to explore it further. All meals are crafted from the best organic ingredients, with most of the items coming from local farms and purveyors. When it comes to sourcing meat and produce, the team builds on relationships with nearby farmers that have been doing things the right way for a long time.