2cups unsalted cashews, soaked at least 4 hours, rinsed and drained
1/2cup key lime juice
1tablespoon lime zest
1/2cup maple syrup
1/3cup coconut oil
In the bowl of a food processor, pulse the walnuts, coconut, and salt together until walnuts are finely ground, being careful not to over process into nut butter. With the processor running, add the syrup and dates, one at a time, until the dates are well incorporated and the mixture becomes sticky and cohesive. Turn the mixture into a 14×4 inch tart pan (or a 9-inch round) with removable bottom. Wet hands and press mixture into the pan and up the sides. Chill briefly in the refrigerator while filling is being made.
Place the cashews, lime juice, zest, syrup, coconut oil, and vanilla in a high speed blender (or clean food processor) and blend on high until mixture becomes creamy and smooth. Pour into crust and use an offset spatula to smooth and even the filling over the crust.
Chill in the freezer to set for 2-3 hours. Thaw for 15-30 minutes to soften before serving. (Can also be kept in the refrigerator the day you plan on serving.)