In your food processor combine almond flour, de-seeded dates, and cinnamon. Blend for 30 seconds. Pour into your springform pan and press down evenly across the bottom to form the crust.

In your high speed blender, add in cashews, lemon juice, coconut oil, coconut milk (or water), vanilla extract, salt, and maple syrup. Blend until completely smooth. Add liquid 1 tablespoon at a time if needed.

Once smooth pour in the middle of your pan on top of the crust. Smooth out evenly.

Cover with plastic wrap or foil, and place in your freezer for at least 3 hours. Overnight is best for the firmest texture and slower softening.