Pineapple Icebox Dessert

I promise this dessert tastes better than it looks.  Don’t hold my lack of photography skills against this sweet, crunchy goodness.  I was actually a bit surprised that my kids liked this because it’s not sweet like ice cream and they don’t love pineapple.

I ate some for breakfast! Gotta love raw, vegan food 🙂

Crust

2 cups cashews

Seeds from 1 vanilla bean or 1 tablespoon alcohol-free vanilla extract

2 tablespoon agave syrup

Filling

1 1/2 cups of cashews, soaked in water for at least 2 hours

1/3 cup agave syrup

1/4 cup liquid coconut oil

1/4 cup water

2 1/2 cups chopped cored pineapple

To make crust, combine the cashews and vanilla in a food processor and chop to a crushed wafer texture.  Add the agave syrup and process to mix well.  Sprinkle half of the crust onto the bottom of a loaf pan.

To make the filling, remove the cashews out of water, combine the cashews, agave syrup, and coconut oil in a high-speed blender and blend until smooth, adding water as needed to make a creamy texture.  Spoon the mixture into a mixing bowl, add the pineapple, and stir to mix well.  Spoon the filling into the loaf pan and sprinkle the remaining crust on top.  Pat lightly.  Freeze for 2 hours, or until chilled.

(source)