Preheat oven to 350 degrees F.

Oil the 6″ springform pan with the coconut oil ( 1 teaspoon) or use non stick cooking spray

Roast the 2 cups of cashews for 8 minutes or until lightly toasted, then let cool.

In a food processor:

Add the cooled cashews and pulse 6 times or are mealy in texture.  Add the coconuts and salt.  Pulse 3 times to incorporate well .  Add the softened pitted dates and pulse for a few times until the mixture turns into a ball and in well mixed.

Transfer the crust mixture from the food processor to the prepared springform pan and press down evenly on all sides so the bottom is covered nicely.

In a vitamix or similar high speed blender:

Add the soaked cashews, coconut milk, cocoa butter, agave, vanilla, lemon juice and blend on high speed for 2 or so minutes until a very smooth creamy texture is produced.

Pour the filling into the pan on top of the crust and freeze overnight.

Thaw for 30 minutes before serving.

Decorate with berries on top and enjoy.