This is a shame. I have 1 more slice of #PineAppleCheeseCake , left. It was just that delicious. I've made lots of cheesecakes before. But never used crushed pineapples before. It was just too good. I'll always use pineapples now. But what I really need to do is go on a 3 day fast for sure and hit the gym. Not gonna be able to walk these lbs., off at school. Goodnight and by the way. I'm ready for my #FinalExamTomorrow 💯🎓. Going to do my best. 4.0 #GPA is on the line if God bless me to #AceIt 🙏🙏🙏🙏. It means so much to my career. My story won't be complete, without it. Trying to turn a dream, into reality. I call it an #AcademicTripleDouble 🎓🎓🎓💯💯💯😂😂😂😂😂😂😂😂😂
I tried this recipe from Legwarmernation.com and it was so good!
Raw Pineapple Cheesecake bars!
1.5 cups raw almonds
8 dehydrated figs or pitted medjool dates
1/4 teaspoon vanilla extract
1/8 teaspoon salt
Combine above ingredients in a food processor, streaming the vanilla in while the motor is running. When the mixture begins to ball on the sides it’s ready. Transfer to a greased glass brownie pan. Use a flat bottom bowl…or your hands… to press the crust evenly into the pan. Work the crust up the sides.
2 cups raw cashews, soaked 1 hour and drained
4 cups fresh pineapple, chopped
3/4 cup raw honey
1/3 cup fresh squeezed lemon juice
1 tablespoon pure vanilla extract
1/4 teaspoon sea/kosher salt
1 cup coconut oil
Place above ingredients in a high-speed blender or food processor and process until smooth, about 3-5 minutes. Scrape the sides down with a spatula. Pour half of the mixture onto the crust and refrigerate for 1-2 hours or until the filling sets. Top with chopped pineapple and prepare to be blown away 🍍🍍💨 I added dehydrated pineapple on top. •