To make the crust, blend the cashews, dates, melted coconut oil, and vanilla extract in a food processor until the mixture sticks together.

Press the mixture into the base of a springform pan to form an even layer. Place in the fridge to set while making the filling.

For the filling, drain the soaked cashews and blend them in a food processor with coconut milk, maple syrup, lemon juice, vanilla extract, and a pinch of salt.

Blend until smooth and creamy, scraping down the sides as needed.

Pour the filling over the crust and smooth the top with a spatula.

Chill in the fridge for at least 4 hours, or until firm.

Before serving, top with fresh berries or berry compote and garnish with mint leaves if desired.