Recipe by Samantha Edwards found online.

A minute for recipe: This is a VEGAN recipe – try it you might like it! submitted by Jane West

When I began eating a whole food, plant based diet about 4 years ago, the thing I missed most was the dairy and especially the cheese.

I really love this non-cheesecake recipe….

Recipe

Crust

1 cup pecans or pecan meal
1 cup unsweetened shredded coconut
6 soft Medjool dates, pitted
Pinch of sea salt

Place pecans into food processor and process until fine.

Add coconut and process until crumbly.

While processor is running, add salt and dates. Process until smooth.

Press into bottom and sides of pie pan

Filling

1 1/4 cups pineapple chunks
2 cups raw cashews (soak nuts in water for at least 2 hours before grinding) you can find them at Publix next to the cut up fresh fruit/salad counter.
1/3 to 1/2 cup maple syrup
3/4 cup coconut oil
3/4 tsp sea salt
1 tsp vanilla, non-alcoholic ( I used the alcoholic version-because I did not have the other.)
1 Tbsp fresh lemon juice

Place all filling ingredients into blender and blend until smooth. (If you are lucky enough to have a VitaMix it works best; but, I just used my old blender.)

Pour into prepared crust and place in freezer.

Remove from freezer to soften shortly before serving.

~ Jane West

Scripture

Isaiah 40:1-11

Prayer

God of grace and God of glory, we thank you for music and word that remind us – “every valley shall be lifted up, every mountain and hill be made low and the rough places a plain and Your glory shall be revealed.” Hallelujah! Amen.