This deliciously wholesome dessert - Pineapple Pie is full of sweet connotations. Just perfect, if you want to quit sugar.

A creation inspired by my 2 year old cousin's daughter. She's a cutie, but if you have children you'll be familiar with their love of all things sweet.

A bit like ours really. Only children don't hold back!

And last week-end's family birthday celebrations were no exception. Little Darcy turned into a toddler possessed around sugary pickings. This was both fascinating and entertaining to watch.

The reality is though, that we're hard-wired to seek out sugar from a very young age.

It's sugar-free, dairy-free and tastes deliciously wholesome. You can live without the sugar, in a guilt-free, healthy and enjoyable way.

Serves 8

INGREDIENTS:

For the Base:

1/2 cup raw almonds

2 cups rolled jumbo oats

1/2 teaspoon cinnamon

1/4 teaspoon Himalayan salt (from a grinder)

2 tablespoons pure maple syrup

1/4 cup coconut oil (softened)

1 1/2 tablespoon filtered water

For the Middle:

1 1/2 cups pitted soft dates

3 tablespoons almond butter

1 teaspoon fresh lime juice

1/4 teaspoon Himalayan salt (from a grinder)

For the Filling:

1 can coconut milk (organic preferably)

1 teaspoon fresh lime juice

2 slices fresh pineapple (1 inch thick - skin removed and chopped into thinner pieces)

1/2 tablespoon cacao (to sprinkle on the top)

RECIPE:

For the Base: Preheat the oven to 190C (180C if fan oven) and lightly grease an 8-10 inch (I used 9 inch, which was perfect) flan dish with coconut oil. Cut a circle of greaseproof paper to fit the bottom of the flan dish to prevent the base from sticking.

In a food processor, pulse the raw almonds until they are in small pieces. Then add in the oats, cinnamon and salt before mixing again to turn the mixture into a coarse sand.

Add the maple syrup, oil and water then process once more until the mixture comes together in a dough. If it's too dry, put a bit more water in and mix again.

Lay the base mix in the flan dish and press down for even coverage. Cook at 180C for about 12 - 15 minutes until it's lightly golden.

For the Middle: Add the pitted dates, almond butter, lime juice and salt to the food processor and mix until smooth.

When the base has cooled, spread the middle section over the top.

For the Filling: Arrange half of the sliced pineapple pieces on top of the middle section. Whisk the can of coconut milk with the lime juice until it's a cream-like consistency.

Spread the coconut cream over the 1st layer of pineapples, and then add the second layer of pineapple slices on top of this.

Sprinkle the top with raw cacao and refrigerate for a few hours before serving.

Top Tip:

If the coconut cream mixture is a bit runny, it will sort itself out once it's been refrigerated for a while.