Pineapple Crumble Cake

Denise and I have been perfecting our dessert-making skills, as you all know, for our appearance on "Cooking in Season" on MMTV and our Just Desserts class Nov 13th. Both went really well, and everyone will be able to see our first ever TV appearance as soon as it gets posted on YouTube.

I have to say, the most popular dessert across the board has been the Pineapple Crumble Cake. We found this recipe in "Ani's Raw Food Desserts" book by Ani Phyo that was published this fall. In her book it's titled Pineapple Icebox Dessert, but Denise and I decided that this name didn't hold any meaning for us and therefore wouldn't for many others as well -- so we re-named it. But, it is her recipe! No changes.

CRUST
2 cups cashews
1 tablespoon alcohol-free vanilla extract
2 tablespoons agave

FILLING
1 1/2 cups cashews
1/3 cup agave
1/4 cup liquid coconut oil
1/4 cup filtered water, as needed
2 1/2 cups chopped pineapple

To make the crust, combine the cashews and vanilla in the food processor and chop to a crushed wafer texture [as fine or chunky as you like]. Add the agave syrup and process to mix well. Sprinkle half of the crust onto the bottom of a small loaf pan.

To make the filling, combine the cashews, agave, 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 filling into the loaf pan and sprinkle the remaining crust on top. Pat lightly. Freeze for 2 hours or until chilled.

Will keep for 4-6 days in the fridge or for several weeks in the freezer.

People who love pineapple LOVE this recipe. People who aren't crazy about pineapple LOVE this recipe! It's filling, healthy, and DELICIOUS. If you're feeling a little unsure about making this one yourself, watch our video on YouTube for the demonstration. I'll post the link in this blog as soon as it's available.

Augusta