Prepare the crust: add the graham crackers and almond flour into a food processor or large blender. Pulse until finely crumbled. Add in the melted vegan butter and continue to pulse. Line a 9 inch (or you can use 8 inch) springform pan with parchment paper on the bottom. Pour the mixture in the pan. Use a spatula to press it down firmly. You can then also take a flat bottomed glass and use it to compress it down further.

Prepare the filling: in the food processor combine all the filling ingredients until creamy and smooth. Pour into the pan and spread out. Chill in the fridge overnight at least 12 hours but up to 24 is best.

Prior to serving prepare the meringue using Jessica's recipe linked in the recipe card.

Melt down the vegan chocolate chips at 30 second intervals in the microwave until smooth.

Remove the cake ring and add the meringue on top of the cake. Use your spoon to make swirls or dollops however you like. The drizzle over the melted vegan chocolate and sprinkle the sliced almonds over top.

Enjoy immediately.