3/4 Cups Pecans
3/4 Cups Cashews
3 Tablespoons Honey
2 Tablespoons Coconut Oil
Directions for the Crust:
Grind up nuts in a food processor or a strong blender until they are finely blended. Place nut meal in a medium sized bowl, pour melted honey and coconut oil over the ground nuts and combine until mixture resembles a thick, chunky paste. Spread the crust along the bottom of an 11 Cup rectangular or square, oven safe pan, lined with parchment paper. Bake the crust at 350 for 15 minutes, until it starts to brown.
1 Cup Crushed Pineapple in 100% Juice - Drained
1 Cup Unsweetened Coconut - Medium or Finely Shredded
1/4 Cup Coconut Flour
1/3 Cup Coconut Sugar
2 Eggs
2 Tablespoons Pineapple Juice
1 to 2 Tablespoons Rum
1 teaspoon Vanilla Extract
1 teaspoon Lime Juice
1/4 teaspoon Sea Salt
Ingredients for Topping:
1 Cup Unsweetened Coconut - Large Shredded
Mix together crushed pineapple and 1 cup medium (Or Finely) shredded coconut, then add sea salt, coconut flour and sugar. Beat the 2 eggs, add 2 tablespoons pineapple juice, vanilla extract, lime juice and 1 tablespoon rum to the beaten eggs. Combine all ingredients together and spoon the mixture over the cooled crust. Optional: Pour 1 to 3 teaspoons rum over the filling. Sprinkle the remaining 1 cup large shredded coconut evenly over the top of the filling. Bake at 350 for 25 minutes, until coconut is brown.