Crust:
Grind the almonds in a food processor until fine. Add the rest of the ingredients and combine. Press into an 8 inch spring form pan. Place in the refrigerator for 20 minutes.
Alternative crust:
Combine ingredients in a food processor and pulse until fine.
Press into an 8 inch spring form pan. Place in the refrigerator for 20 minutes.
The filling:
Combine ingredients in a food processor and pulse until smooth.
Whip Cream:
Place the cream of the coconut milk in a cold bowl and blend with the syrup and vanilla until fluffy.
Pour the filling over the crust and smooth out with a spatula. Place in the refrigerator for 45 minutes until firm.
Remove from pan. Slice and serve with a dollop of coconut whip cream.