Pulse together almonds and pepitas a few times in a food processor to break down. Add in coconut oil, monkfruit and salt and blend again until a sticky dough forms, adding water at the end to help stick together.
Press into a 7" springform pan lined with parchment. Freeze while you prepare the filling.
To make the filling:
(Use nuts that have been soaked in hot water for 2 hours minimum) Drain, rinse and shake dry, then blend almonds and cashews in a food processor for at least 5 minutes, until completely broken down into a thick paste.
Add remaining ingredients and blend smooth.
Taste and adjust for flavor (more sweetener, zest, spice). Pour over crust.
Wrap with foil and freeze about 2 hours or until firm. Remove from springform and refrigerate until ready to serve.
Garnish with whipped coconut cream (recipe in notes) an orange slice and a dusting of cinnamon. ENJOY :)
Disclosure: As an Amazon Associate and Lakanto affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you) To make coconut whipped cream: scoop out the solid white cream from a can of coconut milk or coconut cream into a mixing bowl. *if using coconut milk, refrigerate can for 48 hours first and be careful not to get any water in the cream)Sweeten with 5 drops of vanilla monkfruit or 8 drops of vanilla stevia, or 2-3 tsp powdered monkfruit or a dash of pure monkfruit or pure stevia powder.For non low-carb, use 2-3 tsp powdered coconut sugar. Add 2 tsp vanilla extract if your sweetener is not vanilla. Whip with a hand mixer for about 15 seconds until fluffy & smooth.Storage: Refrigerate for about 10 days or freeze for about 2 months in an airtight container.