Make a chia egg in a small bowl and set aside. Blend dates in food processor to break them up. Add remaining ingredients and pulse until sticky crumbles form.
Press firmly into parchment-lined 7" springform pan.
To make the filing:
Blend 1 ½ cups pineapple and zucchini in food processor. Scrape down sides and add in the solid cream from 1 can of coconut milk, plus ⅓ cup of the second can. Add remaining ingredients. Blend well.
Pour ¾ of filling into crust. Place a layer of diced pineapple on top of the cake (up against the edge, too). Set in freezer.
Add a big handful of pineapple to the food processor and blend again. Pour on top of cake.
Garnish with pineapple and set back in freezer for 3 hours to harden.
To make the whipped cream:
Use the leftover coconut cream (about ⅔ cup). Scoop into a bowl and whip with a hand mixer until fluffy. Add sweetener and vanilla to taste. (I used about 1 Tbs maple syrup and 1 teaspoon vanilla)
Notes
Store in the freezer. Should last several weeks, covered tightly.To serve, let sit at room temp for 1 hour or more, until softened to your desired consistency. More frozen will have an icy texture, like a snow cone. More thawed will have a creamier texture. Both are delish. It's your choice :)