Step 1Process the nuts, sea salt, dates and coconut in a food processor until the mixture is coarsely ground and clumps together; over-processing will make the crust too oily. Dust an 8-inch pie tin with coconut shreds, then firmly press the mixture into it to form the crust.
Step 1In a high-powered blender, puree together the cashews, lemon juice, nectar, coconut oil and vanilla seeds until smooth and creamy (the mixture should pour easily from the blender). Add a little water, up to one-fourth cup, if needed, to thin the consistency.
Step 2Pour the filling into the crust and refrigerate, uncovered, until set.