Mix pineapple juice and coconut sugar together in a large saucepan over medium-high heat. Cook, while stirring occasionally, until it becomes close to a honey-like texture, about 15-20 minutes. Let cool and then transfer to a glass jar and store in the refrigerator. It will become thicker after sitting/cooling for awhile.

Once almonds have soaked in water for at least 6 hours, drain the water from the almonds and transfer the almonds to a food processor or blender along with the remaining ingredients. Process/blend until smooth. You’ll have to stop the process to scrape down the sides of the processor/blender a few times.

Place cheesecloth loosely over a large bowl and transfer the almond mixture to the cheesecloth allowing the liquid to drain through. Wrap the cloth around the cheese and squeeze cheese to remove any excess moisture. While squeezing out any moisture, form cheese into a ball shape.

Keep cheese wrapped in cloth and dump the bowl of liquid.

Refrigerate cheese in cloth for at least a few hours (or overnight) to let the flavors marry.

Preheat oven to 350 degrees F.

Remove cloth from cheese and transfer cheese to lightly oiled baking sheet.

Bake for 30-40 minutes. The longer the cooks the firmer it gets. You can cook it less for a creamier cheese or you can cook it longer for a firmer more Parmesan like cheese.

Cool before serving and enjoy! This cheese works great as a crumble for salads, pastas, etc.

Line a baking pan with parchment paper. Cut a quarter inch off the tops of the figs and transfer them, cut side up, to the pan, drizzle with honey and sprinkle with a touch of sea salt. Broil until tender, and lightly caramelized, about 4 minutes.

Lightly brush flat breads with olive oil and let toast in the oven until slightly golden. 

Top flatbreads with arugula, honey roasted figs, almond feta, olives, pine nuts, rosemary and drizzle with honey. Enjoy!