In food processor, process almonds until a fine, grainy consistency.

Add all other ingredients and process until dates are broken down.

Press firmly into a parchment lined 8x8 pan.

Set in freezer to chill while working on the filling.

Remove the liquid part that is separated from the hardened part of the coconut milk and discard the liquid or use it in smoothies for later.

Put the hardened, thick coconut milk into a large mixing bowl and using an electric mixer, whip the milk for about 2-3 minutes until it becomes a thick whipped texture.

Add the yogurt and mix with the mixer to combine.

Add all other ingredients and whip until combined. Taste to see that the sweetness is as desired.

Pour the mixture over the crust and smooth evenly over top.

Put back in the freezer and allow to chill for at least about one hour or until the filling has firmed.

If you keep this in the freezer for several hours or overnight, make sure to let it sit out and thaw for about 15-20 minutes before serving. You can also store it in the fridge after freezing to keep a light, whipped texture.