a bit more coconut yogurt for swirls, some pumpkin seeds, cacao nibs or chocolate shavings
Process all crust ingredients into a finely crumbly sticky mixture. Transfer into two 4" springform pans (or a dish of a similar size lined with parchment paper) and press down into a flat crust. Place in the freezer while working on next step.
Blend all filling ingredients into a smooth mixture in a high speed blender. Pour over the crust, divided evenly between the two pans. Optional: decorate with a swirl (I used this pen tool to make mine, though a small piping bag would work great too), and any desired toppings.
Freeze for 5-6 hours or overnight to set, thaw out slightly to slice and enjoy! (Store leftovers frozen).