CRUST: Preheat oven to 325 degrees F. Grease an 8 by 8 square glass pan. In a medium bowl, mix the butter and natural until smooth. Add the almond flour, coconut flour and salt. Use a hand mixer to combine well. This will be a thick cookie crust; press onto bottom of pan using your hands. Place in oven to pre-bake the crust. Bake for 15 minutes or until light golden brown. Remove from oven and set aside to cool.

Place all the ingredients in a blender and purée until smooth. Pour the mixture evenly over the pre-baked crust and bake for 30-40 minutes or until light golden and filling is set in the middle. Cover with foil if top is getting too dark and center is still not set.

Place in fridge to cool. The filling will set up in the fridge.

Store in airtight container in the fridge for up to 5 days.