The other day we got a delivery of fruits from Afrika, that were picked from trees when ripe and directly delivered with airplane to a webshop selling these products - ripe fruits from small farmers. We bought limes, avocados, pineapples and mango. It sure is delicious, no question about it. But was it worth the price? Not really sure, LOL 😀 But anyway - moist, juicy creamy deserts is what turns both my husband and me on, so here is what I did with one of the pineapples and limes 🙂 As often - I let myself get inspired by a recipe found on internet and adjusted that to our tastes. According to my husband this was one of the two best cakes I ever made. The other one still waits to be published 🙂

Ingredients crust:

  • 130g dates
  • 3/4 cup oats
  • 3/4 cups dry coconut
  • 1 tsp vanilla extract

Middle layer:

  • small pieces of pineapple 

Cream filling:

  • 1 cup cashews
  • 130g pineapples
  • 1/4 cup agave syrup
  • 1/4 cup coconut oil (liquid)
  • 2 tbsp coconut butter (warmed to soft)
  • 1tsp vanilla extract
  • 1 juiced lime

Topping:

IMG_20210206_122532267
IMG_20210206_122739706
IMG_20210206_122910132
  1. Soak dates and cashews overnight or at least 6 hours
  2. Put all crust ingredients to a food processor and process until combined
  3. Press the crust mass into a 19cm cake tin 
  4. Cover with pieces of pineapple
  5. Put all cream filling ingredients to a high speed blender and blend until fluffy cream
  6. Pour over the crust and pineapple pieces
  7. Place to the freezer overnight
  8. Take out of the freezer, garnish with fruits, chocolate sauce and coconut
  9. Store in the fridgeÂ