• 130g dates
• 3/4 cup oats
• 3/4 cups dry coconut
• 1 tsp vanilla extract

• small pieces of pineapple 

• 1 cup cashews
• 130g pineapples
• 1/4 cup agave syrup
• 1/4 cup coconut oil (liquid)
• 2 tbsp coconut butter (warmed to soft)
• 1tsp vanilla extract
• 1 juiced lime

• thin slices of pineapple
• berries
• chocolate sauce
• dry coconut

1. Soak dates and cashews overnight or at least 6 hours
2. Put all crust ingredients to a food processor and process until combined
3. Press the crust mass into a 19cm cake tin 
4. Cover with pieces of pineapple
5. Put all cream filling ingredients to a high speed blender and blend until fluffy cream
6. Pour over the crust and pineapple pieces
7. Place to the freezer overnight
8. Take out of the freezer, garnish with fruits, chocolate sauce and coconut
9. Store in the fridge