Ani Phyo's Pineapple Icebox Dessert
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Crust:2C of Raw CashewsSeeds from 1 vanilla Bean, or 1 Tbs. Alcohol-Free Vanilla Extract 2Tbs. of Raw Agave SyrupFilling:1 1/2cups of Raw Cashews1/3c of Raw Agave 1/4c of Raw Liquid Coconut Oil1/4c Filtered Water, as needed2 1/2cups of chopped cored fresh Pineapple
To make Crust, combine the cashews and vanilla in the food processor and chop to a crushed wafer texture. Add the agave syrup and process to mix well. Sprinkle half of the crust onto the bottom of a loaf pan.
To make filling, combine the cashews, agave syrup, and coconut oil in the high speed 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 fmililng into the loaf pan and sprinkle the remaining crust on top. Pat lightly.
Freeze for 2 hours, or until chilled.
Will keep for 4 to 6 days in the fridge or for several weeks in the freezer.
Number of Servings: 8
Recipe submitted by SparkPeople user DEFIANTVEGAN.
To make filling, combine the cashews, agave syrup, and coconut oil in the high speed 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 fmililng into the loaf pan and sprinkle the remaining crust on top. Pat lightly.
Freeze for 2 hours, or until chilled.
Will keep for 4 to 6 days in the fridge or for several weeks in the freezer.
Number of Servings: 8
Recipe submitted by SparkPeople user DEFIANTVEGAN.
Nutritional Info Amount Per Serving
- Calories: 298.7
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 0.5 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 1.6 g
- Protein: 5.2 g
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