Pineapple Pillows

Pineapple Pillows

HIIII all!

So excited to share this little variation on my classic favourite from the book, ‘Cranberry Ripe’. Although not everyone in my house is convinced that these are up there with the original bestie, I salivate at the very thought of them, and I’m sure you’ll love them too.

The best part is, they’re sugar free, dairy free, gluten free, and… YESSS allergy free! So feast away to your hearts content knowing that these delicious raw chocolate treats are 100% good for your body, mind and soul…!

Ok enough raving. On to the making 🙂

pineapple pillows passionfruit

Raw Chocolate Pineapple Pillows

‘Night-Life’ (because it’s so dark!) Raw Chocolate:

70g raw cacao butter, finely chopped

1 tablespoon organic raw coconut oil

1/2 teaspoon vanilla powder

1- 2 tablespoons raw dark agave or maple syrup

Pinch of sea salt (brings out the flavours)

1/3 cup raw cacao powder or organic cocoa

Melt finely chopped cacao butter and coconut oil in a bowl over another bowl of boiling water. When melted, remove from heat and whisk in all other ingredients until velvety smooth. Line a flat glass dish with greaseproof paper. Pour about 1/3 of of the ‘Nightlife’ Raw Chocolate mixture into the bottom. Chill in the freezer and move on to create the filling. Set aside remaining chocolate, keeping it slightly warm.

Pineapple-Coconut Filling:

100g creamed coconut, chopped

1 rounded tablespoon raw organic coconut oil

2 cups unsweetened (no sugar!) dried pineapple

1/2 cup desiccated coconut

1/2 teaspoon vanilla powder

1 – 2 tablespoons light raw honey, or rice malt syrup if you prefer

WHIZZZ all filling ingredients together in a heavy duty food processor until mixture begins to bind and all pineapple is chopped into tiny pieces. It should blend in with the coconut and making it stick together like a lolly mix! Press on top of chocolate base, top with 1/3 more of the chocolate. Set in the freezer to firm. Cut into squares and drizzle more chocolate over the sides, set again! Done!! <3

pineapple pillows


YES it is worth all that effort. Mmmmm 🙂

2014-02-17T18:45:36+00:00February 17th, 2014|

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  1. Samantha March 30, 2014 at 3:18 pm - Reply

    I wouldn’t exactly call a recipe that uses agave sugar free, in fact agave has more fructose than sugar. In some cases it’s 90% fructose, I would get less fructose from refined sugar.

    I love your recipes Abigail, but agave is just a marketing scam and you often use unsafe sweeteners that aren’t sugar free. Sure agave might be low in GI, but so is Nutella – and they are low in GI because they are high in fructose.

    I’ve also noticed your book uses a lot of sweeteners that are simply sugar by another name, coconut sugar, carob syrup, agave – sugar is sugar, no matter what the packaging. I’m able to adjust your recipes myself, but it’s frustrating to see you sprout out this misinformation.

    Whether this comment will see the light of day or not is up to you, but I hope you at least take on the feedback and at least take back you insistence on using agave and still marking your recipe as sugar free.

  2. abigail March 30, 2014 at 8:54 pm - Reply

    Thanks Samantha for your comment.

    I’m well aware of the controversies over agave, and I personally choose to use the ‘raw’ organic agave product in moderation as I do not feel it to be adverse to my health on occasion. This is why I’ve also included many recipes using honey, dates, maple syrup as sweeteners. Sharing just a couple of links (far below) with some extra info for your interest on agave.

    Obviously I’m not overly opposed to fructose either. It’s become a bit of a dirty word and I don’t agree with cutting out all fructose (which is why I have opted to create raw chocolates with these alternate minimally refined more natural sweeteners). There’s many wonderfully healthful and nutrient rich fruits, chockas full of ‘the f word’, fructose, which I personally choose to enjoy. I’ve been down the strictly no fructose road and don’t believe it solved my health problems or that it is has ultimately been the best thing for me to cut out sweet fruits for life which are bursting with essential vitamins, antioxidants, fibre, carbohydrates etc. Fruit didn’t cause my health problems, so I’ve figured cutting it out altogether won’t solve them.

    If you don’t wish to use agave at all in the recipes which I’ve used it in, try substituting coconut or yacon syrup if that suits you, maple syrup, rice malt (I actually don’t use it much, IQS readers seem to love it though – may be perfect for you) or raw honey diluted a little with water.

    All the very best with your healthy sweets making!

  3. Louise April 26, 2014 at 3:21 pm - Reply

    Hi, I was intrigued by these recipes and well done to you. I am sure it will enjoyed by many.

    However as i am focusing on weight loss at the moment and i am calorie counting i was disappointed to learn this recipe totals over 5000 calories. I am unsure how many serves this makes but if it is 10 serves = 500 calories a serve, if 20 serves = 250 calories a serve. These are alot of calories for the body to burn off. So i wont be buying your book or making them anytime soon.

    • abigail May 7, 2014 at 1:31 pm - Reply

      Hi Louise, No worries at all! I’m personally not into the ‘calorie counting’ way of eating/living, rather filling my body with high-density nutrients daily from natural foods, exercising, enjoying nature and cultivating a peaceful mindset. This keeps away cravings, and highly boosts my metabolism. If you did wish to cut the calories with these recipes you could simply eat a much smaller serving of them, reserving portions that suit you, as your treats to be enjoyed over a day/week. All the best, Abigail <3

  4. Gabi May 6, 2014 at 8:08 pm - Reply

    Hi Abigail,

    I saw you on The Living Room on channel 10 recently and decided to find one of your recipes online to try, which happened to be this recipe for pineapple pillows. All I can say is yummm!!!

    I made a batch and could not believe how tasty they were, they beat any chocolate you buy from the supermarket hands down and are so much better you.

    Thank you for posting some of your recipes! I look forward to checking out your book.


    • abigail May 7, 2014 at 1:32 pm - Reply

      Hi Gabi! Thanks for your kind words! So pleased to hear you loved these <3

  5. Millie May 7, 2014 at 7:52 am - Reply

    Hey Abigail 🙂
    Just recently found your blog as a friend told me she saw you on TV and you make beautiful healthy raw recipes! Loving your blog and looking forward to keep on reading it 🙂 these recipes and information of yours are so great, especially for people who love raw treats (squeal) and health.
    All the best, Millie

    • abigail May 7, 2014 at 1:33 pm - Reply

      Hi Millie,
      Thanks so much 🙂
      Enjoy!! <3

  6. Pip Shepherdly October 24, 2014 at 4:21 pm - Reply

    Hi Abigail. I have owned your book for about two months now. I used to be addicted to store bought chocolate, the only thing in my very regulated diet that I craved, and as a person that suffers from skin cancers this was not really a good thing. Since using your recipes I no longer avoid the chocolate lane in the supermarket, I just walk past, and no longer have cravings. I don’t eat anywhere near as much chocolate as I used to and just love to be able to eat small amounts that satisfy me greatly. I have substituted other sweetener for the agave but only because I react to it, The recipes have not been affected. I also make the recipes for my friends and they are very popular. Well done and thanks. Pip

    • abigail October 27, 2014 at 4:29 pm - Reply

      Thanks Pip! 🙂 so pleased you’re enjoying the recipes, i love how raw cacao only intensifies cravings for wholesome, natural foods!

  7. sarah April 23, 2015 at 4:32 pm - Reply

    Hello- is coconut butter the same as creamed coconut? Not totally sure where to get this from where i live! I’m in south east asia but dont seem to find it easily!

    • abigail April 24, 2015 at 11:10 am - Reply

      Hi Sarah, usually coconut butter i’ve seen is just coconut oil. Creamed coconut is pressed coconut with all the fibre, oil, and nutrients in tact. It melts like butter, but is more solid when setting, and more dense than just the coconut oil. More creamy! Googling a supplier may suit best! Good luck 🙂

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