This recipe for Strawberry Hibiscus Pie isn’t a cheesecake, but its cool, rich texture will remind you of one.
Ingredients
Crust:
2cupspecans, toasted
3Tbsp.coconut oil, melted
2Tbsp.pure vanilla extract
Filling:
¼cupVermont maple syrup
1tsp.hibiscus leaves, dried
2cupscashews, toasted, unsalted, soaked for 2 hours, drained
5Tbsp.coconut oil, melted
1bananas, ripe or very ripe
2oz.fresh lemon juice
2tsp.pure vanilla extract
2 ½cupsfresh 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
Need just a bit of Hibiscus leaves? Head to the bulk tea aisle and buy natural Hibiscus Tea Leaves
Tried this recipe?Mention or tag @SpaIndex so we can share!