We served this with Blueberry Chia Pudding for Chanukah at Suppers Shalom.
Preheat the oven to 350 degrees.
Place all the ingredients except the coconut fat and 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 fat and use a spatula to transfer the batter into the pie plate.
Bake at 350 degrees for about an hour or until it is a little brown on top and a knife inserted comes out clean.
Allow to cool completely.