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

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.

Enjoy!