Melt coconut oil.

Add maple syrup, salt, carob, and cinnamon then mix in almond meal.

Press into 9” springform pan that has been lined with parchment paper.

Place in fridge to harden.

Put all ingredients except fruit into hi-speed blender. Blend till smooth.

Divide filling into 2 portions.

Blend pineapple with 1 portion of filling and blueberries with other half.

Using a ½ cup measuring cup, pour filling, one cup at a time, right in center of cheesecake pan, alternating light and dark filling.

Do not jiggle or mix the colors. Carefully place in freezer, sitting level, and freeze until solid, 6 hours or overnight.

When ready to serve, decorate with fruit if desired, and serve.

Cover tightly with plastic to store in freezer for a longer time.