This was a childhood favorite and also the first thing I remember my Grandma teaching me to bake. So it's definitely a special treat for me. However, the original recipe is TONS of sugar, gluten, diary and all the things I no longer want to put in my body! So I came up with a recipe that only has natural sugar, no diary and no gluten!
Grandma, I hope your looking down proud and not annoyed that I made our special treat healthy!
Try it out and maybe it'll take you on a trip down memory lane!
2.5 cups of almond flour
4.5 tbsps of melted coconut oil
4 tbsps of maple syrup (you could probably get away with 3 for less sugar)
2.5 tsps of vanilla
pinch of sea salt
Cream "Cheese" topping:
1 Cup of raw cashews soaked. (soak for at least 4 hours or over night. If you're in a hurry use boiling water and soak for 1.5-2 hours)
1/2 Cup of full fat coconut milk
2 tbsp of lemon juice
1 1/2 tbsp of coconut oil solid
1 1/2 tsps of vanilla
3-5 tbsp of honey or maple syrup. I use honey and adjust for taste. I stay on the lower side to reduce the amount of sugar.
Crust: Preheat your oven to 350. Mix all your ingredients together in a bowl until you have a solid dough. Place in the fridge for 20 minutes. Line a cookie sheet or pizza pan with parchment paper (this recipe was for a 9x13 cookie sheet). Once the dough is chilled spread it evening in your desired cookie sheet or pizza pan. Bake for approximately 10 minutes or until the edges are golden brown. Allow the crust to cool before adding cream cheese topping.
Add all your ingredients to a food processor or high powered blender. Mix until the cashews have completely broken up and you have a smooth mixture. Spread evenly over your crust while the mixture is still at room temp (once chilled it becomes difficult to spread).
Top with favorite fruit. In this picture I used strawberries, blueberries, kiwi and pineapple. But get creative and use your favorites.
Drizzle honey for the top if desired.
Store in a fridge to keep the cream cheese topping from becoming to runny.