Pineapple Icebox Dessert Recipe By Ani Phyo
Recipe adapted from Ani's Raw Food Desserts, Any Phyo, Da Capo Lifelong Books
Pineapple Icebox Dessert
Pineapple Icebox Dessert
Prep Time
0
minutes
Cook Time
30
minutes
Servings
6
to 8 Servings
Total time: 30 minutes
Ingredients
- Crust
- 2 cups cashews
- 1 vanilla bean, seeds scraped out (or 1 tablespoon alcohol-free vanilla extract)
- 2 tablespoons agave syrup
- Filling
- 1½ cups cashews
- ⅓ cup agave syrup
- ¼ cup liquid coconut oil
- ¼ cup water, as needed
- 2½ cups fresh pineapple, cored and chopped
Directions
- To make the crust, combine the cashews and vanilla in a food processor and chop to a crushed, waferlike texture. Add the agave syrup and process to mix well. Sprinkle half of the crust onto the bottom of a 5-by-9-inch nonstick loaf pan.
- To make the filling, combine the cashews, agave syrup and coconut oil in a blender and blend until smooth, adding water as needed to create 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 downlightly, and freeze for two hours or until chilled. The dessert will keep for 4 to 6 days in the refrigerator or several weeks in the freezer.