Probiotic Cashew Pie
When you need to splurge and get some good flora in the gut, this probiotic cashew pie is terrific! Every child and adult has loved it so far. We even had a successful taste test with some very picky little girls we love!
Due to the length of time required to prepare this amazing pie, we decided not to put it in my cookbook. It was a hard decision because having good gut flora is at the center of good health. However, this probiotic cashew pie just wasn’t a simple, quick recipe but it is amazing for parties and special occasions!
Note: Prepare this pie at least one day in advance. This recipe needs time for the probiotic part to aerate for the “mousse-like” quality and There are three parts to the process.
- Part 1: Cashew-Coconut Yogurt
- 3 cups raw cashews
- 1 TBS plus pinch salt, divided
- 1 cup whole coconut milk
- Pinch salt
- 4 capsules / 1 tsp probiotics (use a tasty one, GFCF available too)
- Part 2: Crust
- 2 cups shredded coconut
- 3 TBSP coconut oil or cocoa butter
- 4 Medjool dates
- 1 tsp vanilla extract
- Part 3: Mousse Filling
- 1 batch prepared Cashew-Coconut Yogurt
- ½ to ¾ cup raw honey
- ½ cup coconut oil
- 1 TBSP vanilla extract
- 2 teaspoons grass-fed beef gelatin
- ¼ cup of warm filtered water
- Place the cashews in a bowl,
- Add 1 TBSP salt and
- Cover with warm water for 1 to 2 hours.
- Strain, rinse, and
- Put the cashews in a blender.
- Add the coconut milk and the remaining pinch salt.
- Blend the cashews into a puree (about 3 to 4 minutes).
- Stop and stir the mixture frequently.
- Add the probiotics.
- Blend the cashew mixture an additional 30 seconds and
- Transfer into a covered bowl or jar.
- Turn on the oven light ONLY and
- Place the Cashew-Coconut Yogurt in the oven for 4 to 8 hours.
- It can be used right from the oven or set aside in the fridge up to a week ahead.
- Place the shredded coconut, coconut oil or cocoa butter, dates, and vanilla in a blender and
- Pulse until the ingredients stick together, stopping and scraping the sides as necessary.
- Remove the dough and press it into a pie dish. Set aside.
- Mousse Filling:
- Put the prepared Cashew-Coconut Yogurt, raw honey, coconut oil, and vanilla in a blender.
- Dissolve the gelatin in the warm filtered water by whisking.
- Add the gelatin mixture to the yogurt mixture and blend until smooth.
- Arrange the grapes, blueberries, and strawberries (if using) on the prepared crust.
- Pour the Mousse Filling into the pie crust and smooth the surface.
- Refrigerate the cheesecake for 2 hours.
We keep it cold until served; it tastes much better. It is completely worth the time! Also, we learned that only one little slice is sufficient. Because of the probiotic nature, you don’t want anyone gorging on half the pie which can happen! A little goes a long way. Hope you enjoy our family’s wonderful treat.