I created this delicious dessert yesterday and it turned out fabulously. Plus it took less than 30 minutes to make from start to finish. Enjoy!
Makes 1 8x8 inch pan
Crumble (base + topping)
3/4 c. almonds
3/4 c. walnuts
1/2 c. coconut
pinch of salt
6 medjool dates
Process nuts + coconut + salt in the food processor until they are smaller pieces - but not quite crumbs. Add the dates in slowly and process until the mixture has the consistency of crumble topping. If you overprocess, it will become doughy, which is better for pie crust, not crumble.
Filling
1 fresh pineapple (skin and core removed)
3 dates
1 T coconut oil
dash or two of cinnamon
Optional: 1/2 T lucuma + 1/2 T psyllium husk (If you have neither, increase coconut oil to 1 1/2 T).
- Process 1/4 of pineapple together with dates, cinnamon, and coconut oil in the food processor until consistency is like apple sauce.
- Chop remaining 3/4 of pineapple into small cubes.
- In a medium sized bowl mix chopped pineapple with processed pineapple mixture and stir until coated evenly. If you have lucuma and psyllium powder, stir it in at the end.
Assembly
Place 1/2 crumble mixture on bottom of pan, and pat loosely down so it sticks together. Spoon finished pineapple mixture evenly on top. Sprinkle remaining crumble mixture on top. Let sit in refrigerator for 2-3 hours before serving to let it set.
Eat with a smile!
