Soak the cashews overnight (or for at least 4 hours). Once sacked and plump, drain and leave to one side.
To create the base, blend all the base ingredients in your food processor (nuts, dates, coconut oil and salt). You want a daily rough consistency for a crunchy base.
Then press this down firmly into the bottom of your cake tin. I used a rolling pin but you can press down with your fingers until the base layer is pretty solid. Then freeze this whilst you make the next layer. This usually takes around 30 minutes.
Next, take the soaked cashews, add the oil, maple syrup, coconut cream, lemon juice and vanilla extract to the food processor (once cleaned out, of course) and blender until you have a smooth consistency, similar to cheesecake.
Take the cake tin out of the freezer, pour the main layer in and refrigerate for an hour until firm.
Once your cake is fairly solid, add the pistachios as a topping (you can use fruit at this point if you are wanting something a little different) and enjoy a slice of heaven!