• 2 Cups Banana Chips (sweetened or unsweetened)
  • 1 Cup Coconut Flakes (unsweetened)
  • 1 Packet granulated sugar
  • 1 Tsp. Vanilla Extract
  • 3 TBS melted Coconut Oil
  • Pinch of Salt
  • 1 Can Pumpkin Puree
  • 1 3/4 Cups Frozen or Fresh Cauliflower Boiled.
  • 1/3 Cup HEAVY Coconut Milk.
  • 1 Tsp. Vanilla Extract
  • 2 Tsp. Cinnamon
  • 1 Tsp. Ginger
  • Salt to Taste
  • 1/2 Cup Melted Coconut Oil.
  1. In a food processor combine the crust ingredients
  2. Process until finely ground.
  3. Press this mixture into a pie plate or in the base of a cheesecake pan.
  4. Clean out the food processor. Fill it with the filling ingredients and process until creamy and smooth.
  5. Place this pureed mixture in a saucepan. Cook till it gently boils so that the flavors can develop. Give it a taste test and adjust sugar/salt/spices to your liking.
  6. Pour the filling into the crust filled cheesecake pan or pie pan. Place in fridge and let chill for several hours. It will become firm as it chills
Reprinted from Celi-Yak News Fall 2014