Ingredients
For the crust:
- 1 Cup Medjool Dates
- 1 Cup Raw Cashews
- ½ tsp Vanilla Bean Powder
- ½ tsp Sea Salt For
The Filling:
- 1 ½ Cup Frozen Pineapple Chunks
- 1 ½ Cups Raw Cashews
- ⅓ Cup Coconut Cream
- 1 Bottle of Sol-ti SUPERBOOST™ Supershot®
- ⅓ Cup Coconut Butter
- ⅓ Cup Maple Syrup
Instructions
1. Prepare the Crust:
- In a food processor, blend the Medjool dates, cashews, vanilla bean powder, and sea salt until the mixture becomes sticky and holds together when pressed.
- Line an 8x8-inch baking dish with parchment paper. Press the crust mixture evenly into the bottom of the dish, creating a smooth, even layer.
2. Prepare the Filling:
- In a high-speed blender, add the frozen pineapple chunks, soaked and drained cashews, coconut cream, SUPERBOOST™ SuperShot®, coconut butter, and maple syrup.
- Blend until completely smooth and creamy, pausing to scrape down the sides if needed.
3. Assemble:
- Pour the filling over the crust in the baking dish, spreading it evenly.
- Place the dish in the freezer for 3-4 hours, or until the bars are firm and set.
4. Serve:
- Once set, remove from the freezer, slice into bars, and allow to soften for a few minutes before serving.
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