Crust
Dates: 120 g
Almonds: 120 g
Salt: 1 g

Filling
Soaked cashews: 300 g
Coconut cream: 120 ml
Maple syrup: 80 ml
Lemon juice: 30 ml
Coconut oil (melted): 60 ml
Vanilla: 5 ml
Fresh finger lime pearls: 25 g

Method
Blend crust, press into molds.
Blend filling smooth. Fold in finger lime.
Freeze 2 hours, then chill.

Plating
Top with extra finger lime + lime zest.