1hr 20min · 8 servings Crust • 6 (100g) pitted medjool dates • 1/3 cup (70g) coconut oil, melted • 1 1/4 cups (150g) oat flour • 1/2 tsp salt • 1/2 tsp cinnamon Filling • 1 cup (200g or about 12) pitted medjool dates • 1 1/2 (360g) cups non-dairy yogurt • 1 cup (200g) coconut cream • 2 tsp vanilla extract • 3 tbsp (22g) arrowroot • 1/4 cup (60g) lemon juice • 1/4 tsp salt Instructions • Preheat the oven to 350ºF. • Combine the dates and coconut oil in a food processor. Process into small chunks. • Add the oat flour, salt, and cinnamon. Process to a wet sandy consistency. • Press into a greased springform pan (mine was 7-inch), covering the bottom and sides. • Bake for 15 minutes at 350ºF, or until golden around the edges. • Remove from the oven and cool. Reduce oven