1 medium size ripe pineapple, cored and sliced into ¼-inch circles and quartered

To prepare crust, lightly grease a 10-inch tart pan with a removable bottom with coconut oil

In a bowl, mix crust ingredients. Firmly press into the bottom and sides of the tart pan and refrigerate while you prepare the filling

To prepare the filling, using a food processor, blend cashew butter, tofu, maple syrup, lemon juice, vanilla and lemon zest until smooth. Transfer the filling into the crust and refrigerate for 1 hour

To make the topping, heat maple syrup over medium-high heat. Add pineapple and cook until golden brown. About 5 minutes. Cool and arrange on top of the tart