What you do: For the crust, into a food processor, add cashews, almond flour, and salt and process for 1 minute, until a fine crumb consistency is achieved. Add dates and coconut oil and process for two more minutes, until mixture sticks together to form a dough. Line bottom of an 8 x 4–inch cake pan with parchment paper and press dough evenly using a rubber spatula. Once even, place base in freezer. For the white chocolate filling, into a high-speed blender, place all ingredients. Blend on high until completely smooth. Remove cake base from freezer and pour filling over it, tapping pan gently on counter to knock out any air bubbles. Place pan in freezer to set for 6 hours or overnight.