I bought a couple of huge pineapples the other day because my daughter loves it in her morning juice but I still had one left so I thought I’d make a yummy dessert. I also wanted to make something that didn’t require a whole day dehydrating or over night freezing so raw pie came to mind. This recipe is so easy and quick to make!

The filling is a cashew cream with a hint of lemon flavour to give it that cheesecake likeness and the crust is made of almond meal. I just used Bob’s Red Mill which I guess isn’t technically raw since the almonds have been blanched but you could make your own too. You could also use whole almonds ground up with the dates and it would form a nice crust.

Pineapple Cheesecake 

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I’ve come across a few recipes where avocado has been used as a mousse base and I always found the idea kind of unappealing! Anyway, I wanted to make some little tarts and I made a crust and was hunting around trying to find a smooth filling. The avocados were staring at me from the fruit bowl so I thought what the heck I’ll give it a go! Now I understand why people use avocado…it is simply delicious! so silky and creamy, it makes a perfect mousse.

Mini Choc Avocado Tarts

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