Blend 100g toasted almonds, a big handful of desiccated coconut, 5 dates and a large pinch of sea salt, until you have a dry-ish nutty paste. Press this into a lined cake tin, pressing the mix evenly and firmly to form a solid base. Freeze this while you make the filling.
Warm 400ml coconut milk and separately mix a few spoons with 2 tbsp cornflour, then return the cornflour mix to the pan and whisk until thickened. This is your coconut custard.
Blend 1 cup soaked cashews with the zest and juice of 3 lemons, 3 more dates and a few spoons of water and blitz until smooth, then add the coconut custard and a tsp turmeric. Re-blend. You should have a thickish yellow custard mix, you may have to add a little more water if too thick. If too loose, add more nuts.
Pour the mix into the base, smooth and decorate. Looks cool without. I used lemon zest and black sesame :)