Raw vegan pineapple three ways cupcakes

I love pineapple. Every bite makes me think the holiday to the tropics with my darling that is high on my agenda. He will be surfing and I will be sunning myself on the beach drinking pina coladas out of a pineapple. Anyhoo, I digress. 

Pineapples. They always seem to be pretty cheap at the markets so I usually buy a few, chop them up and throw them in the freezer to use in smoothies and heavenly desserts like this one. 

So I called it pineapple three ways because each layer contains pineapple but tastes distinctly different. The base is chewy, the filling is tart and fresh while the top is creamy and gorgeous. 

Whats in it?

Base

1/2 cup blanched almonds

1/2 cup coconut 

1 cup of dried pineapple 

Filling 

1 cup of fresh pineapple

juice of 2 lemons

tablespoon of coconut oil 

Topping 

1 cup of cashews, soaked for a coupla hours

1/2 cup of fresh pineapple

1/4 cup coconut cream

1/4 cup of maple syrup 

juice of 1 lemon

1 teapoon vanilla

How to make it?

Base 

Process all ingredients into the food processor then press into individual muffin/cupcake trays. Put into freezer to set. 

Filling

Process all ingredients in the processor until it resembles a thick puree. Pour onto bases and then put back into the freezer to set. 

Topping 

Put all ingredients into high speed blender and blend until smooth. Pour on top of frozen filling and return to freezer to set for a few hours. 

To serve top with sliced dehydrated pineapple, coconut flakes and some marigold petals. So pretty!