Method
Add all the base ingredients, excluding dates, to a food processor and process into a fine flour.
Add dates and process again. The mixture should hold together - add an extra tablespoon of water if required.
Line the bottom of a 21cm round cake tin with baking paper and grease the sides with coconut oil. Add base mixture and press down firmly with the palm of your hand.
Place in the fridge while you make the filling.
Melt coconut oil and raw cacao butter separately in a water bath and set aside.
Add cashews, water, lemon juice and zest to a high-speed blender and process. Add remaining ingredients, except the coconut oil and cacao butter, and process to a smooth consistency.
Transfer the mixture to your food processor, and gradually add your melted coconut oil and cacao butter while processing on low speed.
Continue processing until your mixture is combined and thick and shiny.
Remove the base from the fridge and spread over the filling. Cover with plastic wrap and leave to set in the fridge for at least 6 hours, or overnight.
Once set, garnish with cacao nibs, additional lemon zest and sea salt flakes.
This tart will store for 4 - 5 days in the fridge.