I don’t eat junk food…but when I do it’s the “whole” pie. Like mowing the grass we cut it down to watch it grow, so we can go back a week later and cut it, again. I (insert activity) so I can go home and stuff my face hole so I have more power to go (insert activity) again.
In the realm of eating, “real” food has become a buzz word, a marketing brand strategy. So in effect, most of what substance engineers have created could be considered “alt-food”? Mmmm, that sounds tasty. Which brings me back to stuffing my face hole, I prefer to stuff it with the “real” stuff.
Sometimes a salad doesn’t cut it. Pie, cake, cheese, yes, please! Which brings me the “cheesecake” A good friend and former co-worker raised the debate of whether cheesecake is technically a cheesepie.
Let’s take a moment to dissect.
Pie has a crust; therefore cheesecake should be cheese pie.
Pie has a top crust; cheesepie does not; therefore cheesepie is cake.
Cake has frosting; cheesecake does not; therefore cheesecake is pie.
Pie is served warm; warm cheesepie, gross; therefore cheesepie is cake.
Cake is flour based; cows are not; therefore cheesecake is pie.
It is in this moment I divert completely to introduce you to CASHEZZEPIE.
A non-dairy addition to the cake pie dilemma. It takes about 1/17th of the time to make and tastes 237% better. Oh, and did I mention it is a “real” food?
3 Cups Raw Cashews (I found that one bag of Raw Cashews from TJ’s is about right)
1/2 cup melted coconut oil
1/2 cup maple syrup/agave (use less or more depending on your preference)
1/2-3/4 cup lemon juice (or about 3-4 fresh squeezed lemons)
1 tbs vanilla
1/2 tsp salt
Soak cashews to soften overnight (at least 4 hours).
Blend all ingredients until ultra smooth. (Blendtec speed 1 or 2 for about 3mins)
Pour into a pre-crusted spring form pan, chill in the fridge or freezer.
For the additional “blue” layer make a second batch of the above and add
freeze dried blueberries to the mixture. If you have a decorating kit, partially chill before getting fancy.
*If you freeze the cake, let it warm slightly before serving. Use caution when removing the spring release sides as not to crack the cake.
I have done a variety of variations depending on the time. I tend to shy away from a fully raw date nut crust as it can be too sweet and a nut gut bomb. In a time pinch, i have just made a layer of ginger snaps or graham crackers along the bottom of the pan. Recently I found this grain free Honey Graham Crust recipe that is easy and delicious.
Cake or Pie aside put it in your face hole!