In a blender, blend walnuts, dates and oats until crumbly.

Press mixture firmly onto the bottom and sides of the pie dish, set aside.

In a food processor, blend tofu, maple syrup, vanilla and salt until smooth.

Add the instant clear and blend again until smooth.

Pour filling into the prepared crust, using a spatula to smooth the top of the pie.

Cover and refrigerate for 4 hours or overnight until firm.

Top with Berry Topping Recipe