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Pineapple Coconut Cake

Posted in Chips, Crackers, and Snacks on 2012-05-18
Pineapple Coconut Cake
Difficulty 5 minutes Serves 1, 9 inch springform pan
Chef Mandi Gould describes her recipe as a fusion raw vegan cheesecake meets ice cream or sorbet. This recipe combines the amazing nutritional benefits and sweet flavors of luxurious coconut and sweet succulent pineapple. Slice in, take a bite, and fantasize about that tropical island getaway we're sure is in your immediate future! ; )

The photo included is of the 2 layer version with papaya on the top layer.

 


Ingredients

Crust:

2 cups almonds

1 cup dates

1/4 tsp cinnamon

Shredded Coconut (enough to sprinkle on bottom of pan)

Coconut Oil (to oil bottom of pan)

Pineapple Syrup:

Juice of one fresh pineapple

Filling:

2 large pineapples

2 cups raw unsweetened dried coconut

1 tbsp coconut oil

 

Directions

Crust:

1) Blitz ingredients in the food processor.

2) Coat bottom of a spring form pan with coconut oil, then sprinkle with shredded coconut. This will prevent the crust from sticking.

3) Press the crust into the pan and set aside.

Pineapple Syrup:

1) Take the juice of a fresh pineapple and put it in your dehydrator in a shallow pan. Dehydrate at 105 degrees for 4 to 6 hours. Check on it to make sure it doesn