In a food processor, process the nuts, coconut oil and the chopped dates together until broken down & combined. The texture should stick together when pressed in between your fingers.
Line the tart case or the round spring form cake tin with parchment paper and press the dough evenly on the base. Rub a little coconut oil around the inside of the tin. Place into the freezer for 30 min until it firms up.
To prepare the filling, rinse the cashews and drain them well.
Melt the coconut oil ideally in a water bath.
Add all the filling ingredients into your food processor or blender, reserving some of the zest back to decorate your dessert.
Blitz until smooth.
Spoon over the base and put in the fridge to set completely (at least 4 hours, better overnight or place in the freezer for a quicker set time).
Decorate before serving with chopped lemon zest or shredded almonds.
