This raw recipe features nuts and dates as the primary components, added to fresh pineapple, and a quick no-bake process that makes dessert easily doable on hot summer days.
Pineapple, Pecan, and Coconut Crisp
For the filling:
1 large ripe pineapple, peeled and chopped into bite-sized pieces
2 tablespoons freshly squeezed lemon juice
1/2 cup (125 g) tender honey dates, soaked 15 minutes in warm water (reserve 3 tablespoons soaking water)
1/4 teaspoon ground cinnamon
1 1/2 tablespoons ground flaxseed
For the topping:
3 cups pecans
1/2 cup unsweetened finely shredded coconut
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup raisins
3/4 cup (185 g) chopped dates
Toss half the pineapple with the lemon juice and set aside. Put the other half of pineapple, dates, cinnamon, ground flaxseeds and reserved soaking water in a food processor. Process until smooth. Pour into a bowl and give the food processor a quick rinse and wipe.
Put the pecans, coconut, cinnamon, and salt in the food processor. Pulse until the mixture is in small pieces. Add raisins and dates and continue to pulse until the mixture resembles coarse crumbs and starts to stick together. Don’t over process.
To assemble the crisp, press a few small scoops of the crumble into the bottom of an 8-inch square glass baking dish. Spread the pineapple evenly on top of it. Sprinkle with remaining crumble topping. Serve cold or at room temperature. Covered with plastic wrap in the refrigerator, it will keep for three to four days.