Soak cashews and dates in just boiled water at least 20 minutes (or in water, in separate containers, overnight refrigerated), and drain and rinse.
Refrigerate two full fat coconut milk cans overnight and skim off the solid coconut cream to use in this recipe the next day. Each can should provide about ½ cup of solid cream. Refrigerate the milk for smoothies.
Line an 8x4-inch loaf pan with parchment paper.
Make the Crust
Add filling ingredients to a food processor or high powered blender. Process until blended well, press into a parchment-lined pan. Even the surface with a glass bottom rubbed with coconut oil to keep it from sticking.
8 dates, 1 cup rolled oats, ½ cup walnuts, 2 tablespoon lemon juice, 1 tablespoon lemon zest
Make Creamy Cashew Filling
Blend cashews and all filling ingredients until very smooth. Pour mixture over crust and freeze for 1 hour and refrigerate overnight.
2 cups cashews, 1 cup coconut cream, ½ teaspoon vanilla extract, ¼ cup maple syrup, 3 tablespoon lemon juice, 1 tablespoon lemon zest, 1 drop lavender culinary oil, ¼ teaspoon salt
Lift the cake out of the pan by the parchment. Slice vertically, in 2-inch pieces, running a smooth sharp knife under hot water between every cut. The sides might need cutting too if you want perfectly square sides for presentation.
Refrigerate slices for 3 days with a piece of parchment covering the surface to keep it from drying out and cracking, or freeze for three months.