• 1 1/2 cups cashews
• 1 vanilla bean, scraped
• 2 Tablespoons honey or agave syrup

Filling

• 1 1/2 cups cashews
• 1/3 cup honey or agave syrup
• 1/4 cup coconut oil, liquid
• 2 1/2 cup cored and chopped pineapple

Make crust by processing cashews into small pieces with vanilla. Add honey, and process to mix well. Sprinkle half of the crust mixture into bottom of a loaf pan,

To make filling, in high-speed blender, blend cashews with honey or agave and liquid oil into a smooth cream. Into a mixing bowl, toss cream with pineapple to mix well. Scoop into loaf pan. Top with remaining crust, and gently press down.

Freeze dessert overnight or until frozen.