Pineapple Icebox Dessert



  • 2 c. cashews
  • Seeds from 1 vanilla bean, or 1 Tbsp. pure vanilla, alcohol-free
  • 2 Tbsp. agave nectar


  • 1 1/2 c. cashews, soaked
  • 1/3 c. agave nectar
  • 1/4 c. liquid coconut oil
  • 1/4 c. filtered water, as needed
  • 2 1/2 c. chopped, cored, fresh pineapple
  • 1/8 tsp. Himalayan salt


  1. Place crust ingredients in food processor and process until mixture resembles fine crumbs. Sprinkle half of the crust mixture into bottom of pan.
  2. In blender, combine filling ingredients except for pineapple and blend until smooth.
  3. Place pineapple into dish over crust mixture. Pour in filling and spread over top.
  4. Sprinkle remaining crust mixture over top. Chill.
Browse Cook(s): Evita Tezano
Browse Theme(s): Raw Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.