Let's begin with the base.
In the food processor grind the almonds into crumbs, then add in the dates, vanilla and salt.
1 cup ground almonds
1 cup soaked dried dates (1 hour soak time)
1 tsp vanilla essence
1/2 tsp salt
Press into a 20 cm lined pie dish and chill in the fridge while we prepare the delicious lemon filling.
Into the saucepan, place all the ingredients and before heating, whisk in the tapioca flour with a fork. Place on medium heat and let it thicken and cook, it doesn't take too long, about 10 minutes.
1/2 cup lemon juice
1 tbsp lemon zest
2 cups cashew milk (or nut milk of choice)
1 tsp vanilla extract
6 tbsp maple syrup
1/3 cup tapioca flour
Pour on top of the pie crust and place in the fridge until set. I found this to have a better flavour the next day. I am also now a convert of tapioca! Amazing stuff!