Organic Raw Pineapple Upsidedown Cake

Filling:

3 cups Pineapple

1 Tbs Dark Agave Nectar

Method

Thinly slice the Pineapple and place in a medium sized mixing bowl. Pour the Dark agave Nectar over the pineapple and let set for about 5 minutes.

Crust:

¾ cup Shredded Coconut

¾ cup Raw Walnuts

5 Medjool Dates (pitted)

pinch Himalayan Crystal Salt

Method

In a food processor using the S blade pulverize the coconut, salt and the walnuts until they are finely ground. Add the dates and blend only until the mixture starts to stick together. Be careful of over processing.

To Assemble:

Line a 6 inch cake pan with a round baking paper cut out of the pan. Place half the pineapple mixture in bottom of the pan.

Top with half of the crust, distributing evenly and pressing down gently with your hand to compact the mixture.

Repeat with remaining ingredients. Chill for at least 30 minutes or up to 12 hours before serving.

To Serve:

Run a Knife around the edge of the pan to loosen the cake. Place a plate upside down on the cake pan. Invert, then remove the pan from the cake, and finally remove the baking paper from your cake. Serve with cashew cream or your favorite flavour of ice crea