This dessert is so good it’s not even funny.
For some reason, I put it in the freezer, most likely because I thought I wasn’t going to eat all of it before it went bad….Wrong! It will keep for several days in the fridge, and for several weeks in the freezer. It’s probably more of a summer dessert, but it worked really well for me in January 🙂
1.5 cups cashews
1/3 cup honey or agave
1/4 coconut oil (warm it up a little so it’s in liquid form)
3 cups pineapple, chopped
*Add all ingredients except pineapple to blender, and blend till smooth (add water as needed to make it creamy. Transfer to bowl and stir in pineapple.
Top and Bottom Crust:
2 cups assorted nuts (I used pecans, walnuts, cashews….whatever I had on hand)
2 TBSP agave, honey, or maple syrup
seeds from 1 vanilla bean, or 1 TBSP vanilla (alcohol free)
*Combine nuts and vanilla to food processor, and process till crumbly. Add agave/syrup/honey and process till mixed. Spread half the mixture on the bottom of a loaf pan (you could experiment with other pans too, but if you use a 9X9 or something bigger, you might want to increase the amount of crust you make). Spread the filling on top of the crust. Add the rest of the crust to the top and spread evenly.
Refrigerate for a couple hours until it is chilled (The below pics show it frozen).
This recipe is derived from one of Ani Phyo’s in her Ani’s Raw Food Desserts book.