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OMG, this cake is sooo yummy. You would never guess its totally healthy with no processed sugars or junk in it.

This is an amazing dish to bring to any kind of holiday event or potluck. Even meat eaters love this one.

What You Will Need:

Food processor
Cake pan
Blender
Spatula
Measuring cups
Bowl for soaking

You can also make a double batch and freeze one batch of squares to pull out individual pieces when your sweet tooth starts cravings something yummy. This is guilt free please in a square shape of heaven.

Pineapples are full of enzymes, which help decrease inflammation in the body. It also helps to increase circulation and clear skin.

Let’s get to it…

For the Crust:

2 cups of raw cashews
1 tablespoons agave or maple syrup
1 tablespoon of vanilla extract or seeds from 1 vanilla bean pod
2 dates soaked in 1/3 cup water

 Filling Ingredients:

2 cups raw cashews
1/4 cup of agave or maple syrup
3 cups of fresh or frozen pineapple chopped
1/3 cup of date soaked water (strain any date pieces out)
1/4 cup coconut oil liquid form
1/2 a lemon juiced

Crust Instructions:

Soak the dates for a couple hours in the water. Don’t pour the water out, you’re doing to use it in the filling.

Put the cashews and vanilla into the food processor and put on low until it looks like crumbled large graham crumbs.

Add the maple syrup or agave and the soaked dates (not the water) in the food processor and pulse until all crumbly.

Take only half of the crust stuff and sprinkle it all over the bottom of the cake pan, push down a bit with the spatula.

Filling Instructions:

Put the cashews, agave/maple syrup, and coconut oil in the blender and add a bit of date water at a time to make a smooth creamy like texture. Once its as smooth as you can get it while still being fairly thick, scoop it into a big bowl.

Now add the cut up pineapple chunks and fold into the creamy mixture and stir until all covered and dispersed evenly.

Scrape all of the filling into the cake pan on top of the crust. Even it all out.

Pour the remaining crust onto the top evenly. Pat down a bit with your spatula so it sticks into the creamy filling a bit.

Put in the freezer for 1-2 hours until it hardens a bit. Then serve cold. Keep it in the fridge or freezer. It will stay good in the fridge for about 5-6 days and several weeks in the freezer (if you don’t eat it all by that time).

Pineapple Cheese Cake Squares

This is a super yummy and sweet dessert. Great dish to bring to potlucks. Pineapples are full of enzymes, which help decrease inflammation in the body. It also helps to increase circulation and clear skin.

Author Kathryn

Ingredients

For the Crust:

  • 2 cups of raw cashews
  • 1 tablespoons agave or maple syrup
  • 1 tablespoon of vanilla extract or seeds from 1 vanilla bean pod
  • 2 dates soaked in 1/3 cup water

Filling Ingredients:

  • 2 cups raw cashews
  • 1/4 cup of agave or maple syrup
  • 3 cups of fresh or frozen pineapple chopped
  • 1/3 cup of date soaked water strain any date pieces out
  • 1/4 cup coconut oil liquid form
  • 1/2 a lemon juiced

Instructions

Crust Instructions:

  1. Soak the dates for a couple hours in the water. Don't pour the water out, you're doing to use it in the filling.
  2. Put the cashews and vanilla into the food processor and put on low until it looks like crumbled large graham crumbs.
  3. Add the maple syrup or agave and the soaked dates (not the water) in the food processor and pulse until all crumbly.
  4. Take only half of the crust stuff and sprinkle it all over the bottom of the cake pan, push down a bit with the spatula.

Filling Instructions:

  1. Put the cashews, agave/maple syrup, and coconut oil in the blender and add a bit of date water at a time to make a smooth creamy like texture. Once its as smooth as you can get it while still being fairly thick, scoop it into a big bowl.
  2. Now add the cut up pineapple chunks and fold into the creamy mixture and stir until all covered and dispersed evenly.
  3. Scrape all of the filling into the cake pan on top of the crust. Even it all out.
  4. Pour the remaining crust onto the top evenly. Pat down a bit with your spatula so it sticks into the creamy filling a bit.
  5. Put in the freezer for 1-2 hours until it hardens a bit. Then serve cold. Keep it in the fridge or freezer. It will stay good in the fridge for about 5-6 days and several weeks in the freezer (if you don't eat it all by that time).

This was a hit at every potluck I have brought them to.

I would love to hear if you made these and if you love them as much as me and the kids. You can comment below, rate the recipe, or post your comment and photos on my Facebook page.

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