I created this dessert to bring to a premier party of the film , "Hungry For Change," at my good friend Christina's house. The film was amazing and it is available to view for free for the next week, so check it out! It is life changing!!
This was the perfect dessert for the first day of spring! It is so colorful and cheery and absolutely bursting with fresh flavors. You. Will. Love. It!
1 cup raw pecans
5 pitted dates
Combine pecans and dates in food processor and press into bottom of glass 8x13 baking dish.
3 cups soaked cashews
3/4 cup coconut oil
1/2 cup raw honey
Juice from two lemons
I organic vanilla bean, scraped
1/2 fresh pineapple
1/2 tsp. turmeric
1 cup fresh raspberries
1 Tbl. raw agave
Mix cashews, coconut oil, honey, lemon juice and vanilla bean until combined. I use the Vitamix tamper to help combine well by pushing down on the ingredients in the blender. You may need to add a little water if it isn't blending well.
Pour half of the filling over the crust in the glass baking dish. Place in the freezer to set for about an hour. In the meantime, add pineapple and turmeric. Combine well with remaining filling. Pour over vanilla layer.
Don't rinse the blender and add the raspberries and agave. Blend well. Using a spoon plop (nice technical term, huh) raspberry sauce over pineapple layer. Take a knife and swirl is through top layer. Place in freezer to set for a couple of hours. You can keep this in the fridge once it is set. To serve, garnish with raw, organic coconut shavings.
Enjoy this spring delight for Easter, a birthday party, or to simply celebrate TODAY!
Rawk your bad-ass self!