Pineapple Nut Cream

There are two simple parts to this all you need is a processor and blender

The Crust
Process 1 C Cashews and 1 C Almonds until fine crumbs without doing it so long that it turns into butter...you want crumbs, not butter.
Add 1 Tbsp Vanilla
1 Tsp of powdered vanilla (You can order this online or skip it)
2 Tbsp agave or use stevia

Now split this in half and push down half in a loaf pan. Save the other half back.

Make the cream
In a blender
1.1/2 c pecans
1/3 c agave
1/4 c coconut oil
1/4 c water or slowly put in more to make it very creamy.

Now stir in it 2 1/2 c of chopped ripe pineapple. Chop them evenly and small.

Stir the pineapple in the cream and put on top of layer you made in loaf pan.

Now cover it with the other half of crust. Push it down and freeze it for two hours. After that you can store it in the refrigerator.

The key is to let the pineapple ripen...it's just divine.