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Add the oats, pecans, dates and coconut oil into a food processor. Process until a sandy, sticky texture forms. Transfer this into a parchment-lined 8x8 baking pan. Press firmly (like really hard) into the bottom to create a crust.
Add the soaked cashews (they need to be soaked!), lime juice and zest, syrup, coconut oil and vanilla into a blender. Blend on high until smooth and creamy.
Pour the filling over the crust and freeze for at least 4 - 6 hours, preferably overnight.
When ready to serve, allow to sit at room temperature for 5 minutes, then slice. Store in the freezer and enjoy as a refreshing cold treat on a hot day!