From the December/January 2020 issue
Prep Time: 25 mins
Cook time: 30 mins
Servings: 4-6

Ingredients

For the Topping:

  • 1/2 cup blanched almond flour
  • 1/2 cup shredded unsweetened coconut
  • Pinch sea salt
  • 1 TBSP coconut oil, melted
  • 1 TBSP raw honey
  • 1/2 tsp pure vanilla extract

For the Filling:

  • 1 TBSP coconut oil
  • 2 tsp finely minced, fresh ginger
  • 1 medium-size pineapple (about 3 lb), cored, peeled, cut into 1/2- to 1-inch chunks (about 4 cups)
  • Pinch fine sea salt
  • 1 TBSP raw honey
  • 1 tsp lime juice
  • 1 tsp



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