Ingredients 6 medjool dates, pitted, halved, and at room temperature ½ cup raw pecans ⅛ teaspoons salt ¾ cup raw cashews, soaked overnight ¾ cup raw or roasted and unsalted shelled pistachios, soaked overnight 2 Tablespoons lemon juice 1 vanilla bean, split and scraped ⅓ cup liquid coconut oil ⅓ cup agave chopped pistachios for garnish (optional) Instructions Rub coconut oil on a 6-inch springform pan and set aside. In a food processor or mini-chopper combine the dates, pecans, and salt. Blend until uniform and the pecans look like a very coarse meal. Press the pecan/date mixture into the springform pan using your fingers to achieve a relatively even thickness. Set aside. Strain the cashews and pistachios of their soaking liquid and rinse them well. Place them in a blender with the lemon juice, vanilla bean seeds, coconut oil, and agave. Pulse a few times to begin to break down the nuts. Blend on high until the mixture is very smooth. This took me about 2-3 minutes of blending and I had to stop and scrape the sides a few times. Pour the filling mixture onto the crust and smooth the surface. Cover with foil and place in the freezer until solid, at least 4 hours. When ready to serve remove from the freezer 30 minutes prior to serving and immediately remove the outer ring of the springform pan. Garnish with chopped pistachios if desired. Any leftovers can be stored in the fridge.