Raw Hawaiian Cheesecake


Coco-nut Crust:

  • 1 c. unsweetened shredded coconut
  • 1 c. pecans or pecan meal
  • 6 soft medjool dates, pitted
  • pinch of sea salt


  • 1 1/4 c. pineapple chunks
  • 2 c. raw cashews
  • 1/3 – 1/2 c. maple syrup
  • 3/4 c. coconut oil
  • 3/4 tsp. sea salt
  • 1 tsp. vanilla, non-alcoholic
  • 1 Tbsp. fresh lemon juice


  1. To make crust: place pecans into food processor and process until fine. Add coconut and process until crumbly.
  2. While processor is running, add salt and dates. Process until smooth. Press into bottom and sides of pie pan.
  3. For filling: place all filling ingredients into blender and blend until smooth. Pour into prepared crust and place in freezer.
  4. Remove from freezer to soften shortly before serving.
Browse Cook(s): Samantha Edwards
Browse Theme(s): Raw Foods Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.