Pulse together all ingredients in a food processor until sticky crumbs form.
Press into a parchment-lined 7" springform pan. Set aside.
To make the filling:
Soak almonds in hot (boiled) water for 2 hours. Drain, rinse and shake dry.
Blend almonds in a food processor until completely broken down. Scrape down the sides.
Add remaining ingredients and blend again until smooth. Taste and adjust for sweetness and almond flavor.
Pour filling over crust.
Freeze or refrigerate until firm, a minimum of 3 hours.
To make homemade powdered "sugar": Place granulated monkfruit or other sweetener in a small blender (I use a personal size smoothie cup & my ninja blender)Blend at least 1/3 cup granules at a time so it blends properly. Blend on high for about 10 seconds until light and powdery.