After going to Ecstatic Dancing the other night, we were ecstatically hungry! Twelve of us fit in the taxi on the way home, which came out to 25 cents each. And after eating at the new Italian restaurant, Il Capo, in town, we shared a pineapple tart. Then I went home and made this raw version! You can also mix the pineapple with mango, yum!
Recipe of the Day – Pineappke Torte
– 2 c. oats
– 2/3 c. almonds
– 6 dates, soaked 10 minutes, save the soak water
– 1 T. coconut syrup
-1 T. coconut oil
For the topping:
- 2 c. pineapple with juice
- 1 c. coconut milk or cream
- pinch vanilla powder or 1 tsp. vanilla extract
- 1/4 tsp salt
- 2 T. coconut syrup or 2 drops liquid Stevia
- optional – 2 T. coconut oil
- optional pie crust – gluten-free (see recipe this blog) in an 8.5-inch springform
Directions:To make the crust, place the nuts oats in a food processor and blend for a minute or two until they are crushed, then add the dates and spoonful of syrup and blend again. When it starts to form a sticky ball, press it into a baking dish.
Then place the cashew nuts in the blender for a few minutes until they begin to turn into a nut paste. Add the pineapple, syrup and coconut oil and blend until a thick creamy paste has formed. Spread this over the base and place the dessert in the freezer for three hours to set. Then serve, slice and enjoy!
Word of the Day – Il Capo – the boss
Tip of the Day – First time for me going to spontaeous dancing, and I wore jeans. Big mistake! Wear light stuff you can get sweaty! It’s every two weeks here in Vilca, on a Thursday at 5 p.m., meeting at the Juice Factory to go together, wherever it happens o be that night.
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