For the base
1 cup pistachio kernel 

1 cup gluten-free oats

10 dates

 1/2 tsp salt

4 tbsp coconut oil 

Pulse everything in a food processor until a soft dough forms.  Place a baking sheet on a 6-inch plate or baking tray and press the dough, create a well in the centre. Refrigerate for about 15 minutes. 

For the cream layer 
10 dates 

4 tbsp tahini

1/2 cup oat cream 

2 tbsp maple syrup 

3 tbsp coconut oil

1/2 tsp cinnamon powder 

Place all ingredients in the food processor, process until smooth. Pour the cream on the base and leave it in the fridge for an hour. 
You can decorate with chopped pistachio. 

Goes really nice next to a cup of chaga coffee.

Enjoy x