Line a small loaf pan with parchment (mine is 7"x3")
Pulse together all ingredients except water in a food processor or small blender until a coarse crumb forms.
Add water as needed and pulse until crumbs stick together when pinched.
Press 1 crust mixture into pan. Refrigerate while you prepare the filling.
To make the filling
(Reserve a sprinkle of zest for the top if you like) Add all ingredients except oil to a small blender cup and blend smooth.
Taste and adjust for sweetness.
Add melted oil and blend again.
Pour filling over crust, (optional: sprinkle with remaining zest) and freeze about 1-2 hours until firm throughout, then refrigerate until ready to serve. Enjoy!
Notes
To store: Keep refrigerated for about 5 days, or frozen for 1 month in an airtight container.For substitutions, see the detailed blog post above :) Or comment below with a question.To make homemade powdered sweetener: Add ½ cup granulated sweetener, such as monk fruit or coconut sugar, to a small blender cup and blend for 10-20 seconds until powdered. Measure out powdered sweetener for the recipe after blending. Optional: For a softer texture, add 1 extra Tbs or so of cashew milk or water.