Pineapple Coconut Cake

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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 (to sprinkle on bottom of pan)
• Coconut Oil (to coat bottom of pan)

Pineapple Syrup:

• Juice of one fresh pineapple

Filling:

• 2 large pineapples
• 2 cups raw unsweetened dried coconut
• 1 tbsp coconut oil

Instructions

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’t over dehydrate. This will concentrate into a very sweet syrup that you can drizzle over your cake. (I took a nap and mine over dehydrated so I put the “candied pineapple” on top of my cake.)

Filling:

1. Blitz the coconut and oil in the food processor to make coconut butter.

2. Add the meat of 2 pineapples. Blitz!

3. Poor over your pie crust.

4. Let set in the freezer for at least one hour.