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Prepare 9"tart tin with removable base.
Place almonds, Brazil nuts and desiccated coconut into food processor and pulse few times until ground. Add pitted medjool dates, salt, cinnamon and blend until the mixture starts to come together. Add coconut oil and blend again, you should have a sticky mix when pressed together. If not, add 1 teaspoon of maple syrup to help.
Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. Place into the fridge.
Place the pineapple chunks into blender and blend until completely smooth. Measure 2 cups (480ml) and pour it back into blender. Add lime juice, maple syrup, vanilla extract, a little pinch of turmeric if using and coconut cream and blend until just incorporated.
Pour the mixture into a medium pot and stir in the agar flakes. Bring the mix to a boil and leave to simmer for about 10 to 15 minutes stirring frequently until the flakes have dissolved.
Once ready leave to cool down slightly and pour onto the crust.
Place into a fridge for about an hour to set.
Before serving top with your choice of decoration, I've used yellow flowers and thyme sprigs. Dehydrated pineapple slices would be beautiful too.