Process dates, almonds, oats, coconut oil, salt and cinnamon in the food processor with an S Blade and process until combined, forming a dough.

Add shredded coconut to the food processor at the last few seconds until combined.

Line the bottom of a 4" spring form pan with parchment paper or saran wrap.

Firmly press dough into the pan forming a deep dish crust covering the entire pan.

Place the spring form pan in the freezer to set while making the filling.

Core apples and slice in a food processor using the slice blade or a mandoline and set aside in a bowl.

Place all ingredients except apples into a high speed blender and blend until smooth.

Toss in a bowl with apples and mix until combined.

Place bowl in fridge or freezer to set while making the walnut crumble.

Place ingredients in a small food processor and pulse until a crumble forms.

Remove crust and filling from freezer, remove crust from the spring form pan and fill with apple filling piling as high as you can.

Sprinkle with walnut crumble and extra cinnamon.

Serve right away or set in freezer for 1 hour for a more firm torte.