No-Bake Pineapple Cheesecake!! 🍍

Line an 8 or 9 inch round cake pan with parchment paper.

CRUST: Combine the dates, almonds, vanilla, almond butter, and salt in a food processor or high-speed blender and pulse until the dates and almonds are mostly pulverized with just small pieces remaining. Transfer the mixture to the pan, and press the crust into it — making sure it’s completely uniform and firmly packed.

FILLING: Drain soaked cashews and add to a high-speed blender along with the maple syrup, coconut milk, vanilla extract, and salt. Blend until completely smooth. Pour the filling over the crust. Top with extra Dole Canned Pineapple and shredded coconut.

Freeze for 5 hours. Let thaw, slice, and serve immediately.