This is a fairly quick pie to make, except the time it has to be in the freezer.
Bottom
- 4 dl almonds
- 3 dl walnuts
- 2 dl dates
- 1 pinch of salt
- 2 table spoons water
Mix all ingredients in a food processor until it is a dough. Then put it in a form with removable bottom at a baking sheet. Put in the fridge while making the filling.
Filling
- 3 dl cashew nuts
- 1 small box of pineapple
- 1 dl (or more) coconut oil
- 0,5 dl water
- 2-3 tablespoons agave sirup or honey
- 1 teaspoon vanilla powder
- 1 pinch of salt
Mix all ingredients for the filling in the food processor, and pour it over the bottom. Put it in the freezer to get firm. It takes about an hour.
Carob Glaze
- 3 table spoons carob powder
- 1 dl coconut oil
- 3 tablespoons agave syrup or honey
- 2 teaspoons cinnamon
- 1 teaspoon vanilla powder
- 1 pinch of salt
Run the ingredients of the carob glaze in the food processor. Add a little water until it becomes like a smooth sauce.
Pour the glaze over the cake, and it’s done!
