Pineapple Icebox Dessert

Recipe adapted from Ani's Raw Food Desserts, Any Phyo, Da Capo Lifelong Books

Pineapple Icebox Dessert
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Pineapple Icebox Dessert 
Servings
6
to 8 Servings
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
  1. 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.
  2. 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.
  3. 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.
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