Pinaple Ricotta rip-off!
5 slices of fresh pineable without the peel
1 dl cashew nuts (soak before if you want a softer taste)
juice from 2 limes
2 tbsp coconut oil
1 tbsp raw honey (if you wish)
Half vanilla stick
Place all in blender, blend until completely smooth (I had to change from one blender to the juicer to do the trick). Place in small glasses and top off with fresh or frozen strawberries. Cool in fridge for an hour to get maximum taste out of the vanilla.
This was just sooo good! And our Argentinean guests thought it was Ricotta cheese! :-))
For the crust:
- 2 dl walnuts (you can soak in water first if you want to avoid the walnut bittery taste)
- 0,5 dl pecan nuts
- 0,5 dl almonds
- 3 tblsp ghee (or melted butter if you can handle milk)
- 1 tsp baking soda
- 1/4 tsp salt
- vanilla powder
- 50 g dates
- 1 egg
In the meantime, prepare the rhubarb (I used two big ones) : peel and slice into a pot add water just to barely cover, if even. Add 100-150 g of dates. Cook until soft and mixed (the rhubarb should dissolve itself). Filter out the extra water. Add some sliced almonds (optional) and vanilla powder. Add this mix to the crust and bake in the oven for another 15 minutes.
Enjoy with cold whipped coconut cream!