Here at Hacienda del Sol, we have visitors from all walks of life and often our guests come to us with very specific dietary needs. Our menu is vegetarian, primarily raw and vegan, and is free of dairy, wheat, and as mentioned, meat. However, we know that there are hundreds of other meal protocols out there, and we do our very best to accommodate; whether it is simply a person’s choice to follow a Paleo diet, or a more serious situation like diabetes.
Each month I am tasked with the assignment of creating a recipe post for this here blog, and this month I decided to come up with a shiny new new dessert recipe that is raw & vegan (no big deal) but also free of sugar. More and more people are realizing that a diet high in processed and refined sweeteners can cause some real damage, wrecking havoc on the body often resulting in weight gain and insulin resistance, or sometimes diabetes, heart disease or worse! Too much sugar in the diet, no matter the source, can also be a key indicator for things like candida, dampness, hormone imbalances, and more!
This sweet-tart mojito pie, is a riff on a “traditional” raw cheesecake, but made rich and creamy with the addition of coconut butter, and only slightly sweet, with a few drops of all natural stevia leave extract. While I don’t have much of a sweet tooth, when you make this at home, you can adjust the dulcitude with a bit more or less, and of course, you can always substitute a bit of raw agave, honey (not vegan), or maple syrup if you are not trying to limit your sugar! The fat in this recipe will help to balance out any extreme blood sugar spikes!
Sugar Free, Lemon Mojito Pie!
Tools: Vitamix or food processor, 6 or 9 inch springform or pie pan, spatula, small off-set spatula
- 1 cup raw nuts (almonds, brazil, nuts, walnuts, pecans, or a mixture of your choosing)
- 1 cup unsweetened dried shredded coconut
- 2 tablespoons coconut oil
- 1 cup raw cashews, soaked for 4 hours and drained
- 3/4 cup full fat rich coconut milk
- 1/4 cup coconut butter
- 1/2 ripe avocado
- juice of 6 lemons + zest of 2 lemons
- 4 tablespoons fresh mint leaves
- 15-20 drops liquid stevia
- a pinch of salt
- Garnish: fresh mint leaves & sliced lime
In the jug of your Vitamix or food processor, add the crust ingredients and process until they are well combined, broken down, and start to come together to form a crumble.
Pour crust mixture into springform pan or pie plate, and press evenly and firmly into the pan using your fist or the back of a spoon. The mixture will be crumbly, and this will act as your “graham cracker” base.
Next, add all filling ingredients to your high speed blender or processor, and blend until smooth and creamy.
Pout filling over crust base and smooth out using offset spatula or the back of a spoon.
Allow cake to set in the freezer for at least 3 hours before serving. Slice and garnish with mint leaves and/or lime slices.
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