Line an 8×8” baking pan with parchment paper.
Place the crust ingredients in the food processor and blend until well combined.
Remove the lid and gather some of the crust into your hand, squeezing it to form a tight ball in your palm. If the crust crumbles and doesn’t stick, you’ll need to blend it some more or add another date.
Pour the crumble into the baking pan, and press it firmly to the bottom to create a tight crust. Now you can make the filling.
Place all of the ingredients in a food processor and blend until smooth. Taste, and add more maple syrup if necessary.
Spoon the filling into the crust and smooth down with the back of a large spoon or rubber spatula.
Place it in the refrigerator overnight, or for at least 6 hours to set. Pull the parchment paper out of the pan, and cut into squares.
Any uneaten squares can be stored in the refrigerator for up to a week.