Preheat the oven to 350°F.
Place all the ingredients except the almond flour in a food processor and process until thick and uniform. Add the almond flour and blend well.
Coat a pie plate with the coconut oil and transfer the batter into the pie plate. Bake for about an hour or until it is a little brown on top and a knife inserted comes out clean.
Allow to cool completely.
We served this with Blueberry Chia Pudding for Chanukah at Suppers Shalom. (Recipe♦114)