Lemon Cookie Crust:
2 cup Cashews
2 Tbsp Coconut Oil, melted
2 Tbsp Agave Nectar
1/2 tsp Vanilla
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″ springform 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 cup Pineapple (approx 2/3 of a pineapple)
1/3 cup Almond Milk
1/2 cup Cashews (soaked for 2 hours)
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 cup Pineapple (1 pineapple plus the remaining 1/3)
Blend the pineapple in a blender until smooth. Pour into a fine-meshed sieve sitting over a large bowl and let the mixture sit in the in the fridge for an 1-2 hours so that juices drain from the pulp. To test that it has drained 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 (definitely much longer if you leave it in the freezer overnight). 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.
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