- dried pineapple rings: 50 g
- hot water: 3 tbsp
- cashew nuts: 30 g
- grated coconut or coconut chips: 30 g
- coconut oil: 1 tbsp
- vanilla: 0.5 pinch
- cocoa butter: 10 g
- tahini: 1 tsp
- cacao powder: 1 tbsp
- maple syrup: 0.5 tsp
Pour the hot water over the pineapple and let it soak in for 10 minutes.
Thoroughly chop the cashew nuts together with the grated coconut until they turn into sticky crumbs. Add pineapple, vanilla and coconut oil and keep on thoroughly mixing.
Form the resulting substance on a sheet of baking paper into a rectangular block, wrap it in, cut it into individual bars if you like and let it harden in the refridgerator.
For the chocolate drizzle melt cococa butter and stir in tahini. Stir in the remaining ingredients until no more lumps are visible and drizzle it with a spoon over the frozen mass.