Lightly grease a 9-inch (23 cm) pie dish with coconut oil.
Dry toast the walnuts on a tawa until lightly golden brown. In a food processor/ mixie, blend the dates to a rough paste and set aside.
Blend 50g of rolled oats on high until you have an ‘oat flour’ and set aside with the dates.
Blend the walnuts until they are the texture of rough sand. Add the coconut oil, dates paste, jaggery liquid, salt, and oat flour and process again, until a sort of dough comes together.
Finally, add the remaining 1 cup of rolled oats and pulse until the oats are chopped, but still have some texture to them. The dough should stick together slightly when pressed between your fingers.
With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Place in the freezer for at least 20-30 minutes.
If you don’t have a pie dish, you can use a cake tin, and the effect will be more of a raw cheesecake than a tart.