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.
For the Crust:
2cupsof raw cashews
1tablespoonsagave or maple syrup
1tablespoonof vanilla extract or seeds from 1 vanilla bean pod
2dates soaked in 1/3 cup water
1/4cupof agave or maple syrup
3cupsof fresh or frozen pineapple chopped
1/3cupof date soaked waterstrain any date pieces out
1/4cupcoconut oil liquid form
1/2a lemon juiced
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.
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).