To make the crust, add the cashews, coconut, pitted dates, and sea salt to your food processor, fitted with the s blade. Process until the ingredients are mixed and broken down well, and they stick together when you collect a small handful and squeeze.

Press the crust ingredients evenly into the bottom of on oiled, 9-inch springform pan.

To make the filling, throw the filling ingredients into you blender, and blast on high for 30 to 60 seconds until smooth and creamy.

Pour the filling over the crust and use a spatula or inverted knife to shape the top.

Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 3 hours, or overnight. Cut into slices and serve.

Cover and store the pie in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the pie, defrost the slices in the fridge for several hours before serving.