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Creamy Pineapple Custard Cake _ RAW VEGAN
Prep: 20 min Servings: 1by Rawfully Tempting303 recipes>decadent, delicious and nutritious Ingredients
- Ingredients:
- 3 - 4 cups ripe pineapple, chopped
- 1 cup fresh coconut meat (from young Thai coconut - or use 1/2 dried coconut) - I have not tried this, so you have to play around with amount.
- 1/3 cup cashews - (soaked 2 hours) - optional - see notes
- 2 Tablespoons ground *chia seeds (I used WHITE chia seeds - keeps nicer color)
- 2 Tablespoons *shredded coconut
- 2 medjool dates, pitted and chopped
- 1 drop Medicine Flower Rum Extract (or 1/4 teaspoon liquid extract)
- 3/4 teaspoon vanilla (2 drops **Medicine Flower Vanilla Extract)
- 1/2 Tablespoon psyllium husk powder (to thicken ,if needed - can find this in health food store)
- 1 pinch sea salt (or to taste)
- maple syrup, agave or honey (if needed to sweeten)
- 1 ripe banana, sliced thin
Directions
- 1. Blend pineapple, coconut meat and cashews until creamy.
- 2. Add dried coconut and dates and continue to blend.
- 3. Add remaining ingredients. (except for banana) If necessary, add more chia to thicken. Taste for sweetness and adjust as needed.
- 4. Add 1/2 of sliced banana to bottom of 4" spring form pan.
- 5. Fill pan with Custard mix.
- 6. Top with remaining sliced banana and sprinkle with dried coconut.
- 7. Chill for several hours. If not using cashews, freeze until firm.
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