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 🙂
2 cups cashews
Seeds from 1 vanilla bean or 1 tablespoon alcohol-free vanilla extract
2 tablespoon agave syrup
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.