I stole this recipe off of Jason Ferrugia's blog
I am going to try & make this later in the week (yes it will be a refeed meal!!!):
Crust
1.5 cups of raw unsalted almonds
6 dates, pitted
¼ teaspoon vanilla extract
Pinch of sea salt
Filling
1 cup raw unsalted cashews
2 cups fresh pineapple
½ cup coconut oil
½ cup of maple syrup (it says honey on the original recipe, but maple syrup or avagé syrup should be just the same)
1 lemon, freshly squeezed
1 teaspoon vanilla extract
Pinch of sea salt
Combine the crust ingredients in a food processor and blend with an S-blade until the crust clumps together on the sides. Pour crust ingredients into a 9” pie plate and flatten out from the center to the sides. Put aside. Combine all the filling ingredients in a blender and blend until pourable. Pour filling into pie plate over crust and let sit in the fridge for 1.5 hours – 2 hours or until filling hardens. Serve cold.
Of course if someone wants to try it first
I just have to work out what these 'cups' are they use in the US???
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