7" Spring Form Pan
3/4 Cup Rolled Oats
1/2 Cup Shredded Unsweetened Coconut
9 Medjool Dates
2 Tbs. Chia Seeds + 2 Tbs Warm Water
1 Tsp Vanilla Extract
Pinch Himalayan Pink Salt
2 Can Full Fat Coconut Milk (Solid Cream ONLY; Refrigerate Overnight), Divided
1 Medium Zucchini, Peeled, Grated and Squeezed dry (Approx. 1 Cup)
1 Pineapple (cut into chunks)
1/4 Cup Coconut Oil, Melted and Warm
2 Tbs. Maple Syrup
1 Tbs. Coconut Sugar, to Taste
1 Tsp. Vanilla Extract
1 Tsp. Coconut Extract
Dash Himalayan Pink Salt
Squeeze of Lime
Cherries to Garnish
2/3 Cup left over Coconut Cream
Sweetener: 1 Tsp. Maple Syrup and 1 Tsp. Vanilla Extract
Sir together chia seeds and warm water in a small bowl and set aside. Blend dates in food processor to break them up. Add chia mixture and remaining ingredients and pulse until sticky crumbles form. Press firmly into parchment paper lined in a 7" Spring Form Pan.
Blend 1/2 cup pineapple and zucchini in food processor. Scrape down sides. Scoop out the solid cream from 1 can of coconut milk, plus 1/3 cup of a second can (reserve the water for another use), and add in the remaining ingredients. Blend well.
Pour 3/4 of filling into the crust. Place a layer of pineapple chunks on top of the cake. Set in the freezer.
Add 1 cup of pineapple to the processor and blend again. Pour on top of cake. Garnish with thinly cut pineapple and set back in freezer for 3 hours to harden.
Use the leftover coconut cream (about 2/3 cup). Scoop into a bowl and whip with and mixer until fluffy. Add sweetener and vanilla to taste. (1 Tsp. maple syrup and 1 tsp. vanilla). Spread whipped cream on top of cake with a spatula. Garnish with cherries and extra pineapple.