Pineapple Icebox Cake

Pineapple Icebox Cake

Lemon Cookie Crust:

• 2 c Cashews
• 2 tbls Coconut Oil, melted
• 2 tbls Agave Nectar
• 1 tsp Vanilla Powder
• Juice from 1/2 Lemon
• Zest from 1 Lemon

Grind the cashews in a food processor or Magic Bullet on the flat blade till a meal is formed.  Mix the cashew meal and the rest of the ingredients in a bowl and press into a 8″ Spring Pan.  Be sure to lightly wipe the pan with coconut oil and to only push the crust very gently into place as you want it to be light and not a tough crust.
Pineapple Cream Center:

• 1 1/2 c Pineapple
• 1/3 c Almond Milk
• 1/2 c Cashews

Blend all the ingredients in a blender until there are no cashew chunks left.  If  it is coming out a bit grainy then continue blending in Magic Bullet using the flat blade in order to get a completely creamy consistency.  Pour over the cookie crust and place in the freezer for 1 hour until it is slightly set.
Pineapple Whip Topping:

• 3 1/2 c Pineapple or the rest of the Pineapple

Blend the pineapple in a blender until smooth.  Keep the lid on the blender and let the mixture sit in the in the fridge for an 1-2 hours so that the pulp separates from the juice.  The pulp will float to the top.  To test that it has separated enough, take a spoonful and turn it upside down.  If it is does not drip off, then it is ready.  Spoon out over the Pineapple Cream and place in the freezer for 2 hours or overnight.
To serve let defrost at room temperature for 20 min or until desired softness.  Remove the spring pan sides, slice and serve.  This cake will keep for several days in the fridge and up to 3 months in freezer ready for moments when cake craving hit!
Makes 1 8″ Spring Pan Cake