1 ½ cups raw cashews (soaked in water 4-6 hours. If short on time, pour boiling hot water over cashews and soak for 1 hour, then drain)
¾ cup coconut cream
¼ cup coconut oil (melted)
4 large limes (or 6-7 Key limes), zest of 3 and juice of all 4
½ cup agave nectar

Line a 20cm or 8-inch springform tin with cooking paper.

Put dates in a food processor and blend until mostly chopped. Add walnuts and blend until the mixture forms a ball in the food processor. You might need to add a few more walnuts to achieve this.

Carefully press mixture into the base of the tin.

Clean out food processor (or use a Nutribullet if you have one for a creamier result), then add all the filling ingredients. Blend until the mixture is creamy and smooth.

Pour on top of base. Sprinkle with the zest from the fourth lime. Place in freezer for 2-4 hours till firm.

Remove from freezer 10-15 minutes to thaw before serving.