Line an 8inch square baking dish with foil, parchment paper or waxed paper. Set aside.
Set aside 3/4 cup cashews. Cover dates with boiling water. Cover remaining 1 cup cashews with boiling water. Let sit for at least one hour, preferably overnight.
For the crust:
Add the reserved 3/4 cup cashews to the bowl of a food processor. Pulse until chopped.
Drain 1/2 cup dates, reserving soaking water, and add the dates to the food processor. Pulse together until combined.
Add oats and vanilla extract. Pulse together until a sticky mixture forms. Add reserved date soaking water, one tablespoon at a time if needed.
Press into the prepared baking dish and transfer to the freezer.
For the filling:
Drain the 1 cup of cashews and transfer to the food processor. Pulse for 15 seconds until chopped. Add in the dates and blend until well-combined.
Add in the coconut cream and blend until smooth.
Add in the coconut oil and key lime juice. Blend until smooth. Taste and add honey if desired. Blend together.
Pour filling mixture over crust, and transfer to the freezer.
Freeze at least 2 hours before serving. If serving after 2 hours, you will likely need to let these thaw slightly, about 15 minutes, before cutting. Enjoy!
Keep tightly wrapped in the freezer for up to one month.
*This recipe has not been tested using regular lime juice. If you use regular lime juice, you might need to use honey to make it sweeter. Taste the filling before pouring it over the crust and adjust as needed.*If you can't find key limes or don't want to juice 12 or so key limes, you can use bottled key lime juice. I have not personally tested the recipe using it, but it could be a nice substitute if needed.
Recipe from Living Well Kitchen https://blog.memeinge.com/key-lime-pie-bars/