To make the crust, combine almond flour and salt in a medium sized bowl.
Combine wet ingredients in a large bowl.
Slowly add dry ingredients to wet, stirring well until a dough is formed.
Chill dough in refrigerator for about an hour.
While dough is chilling, prepare your filling. In a food processor, combine all filling ingredients until a thick gel forms.
Place filling in fridge to chill.
After an hour, remove dough from refrigerator and separate into 5 equal parts.
Taking each part separately, roll out dough into a rectangle shape (about 5 inches wide and 1/4 inch thick) between two pieces of parchment paper. Cut off rounded edges as needed to create a symmetrical rectangle (Just add the extra edges back to the rest of the dough!)
Spoon 1/5 of filling evenly onto one side of the dough (lengthwise), leaving a bit of an edge for when you flip the other side over.
Carefully take the non-filling edge and flip over lengthwise.
Use your fingers to press dough together where the two edges meet, creating a seam.
Place on baking sheet lined with parchment paper and repeat with remaining sections of dough.
Bake for 20-25 minutes.
Remove from oven and allow to cool for 10 minutes before removing to wire rack.