To make the crust, place the nuts, apples, dates, and salt in a food processor.
Pulse a few times to start the pie dough, and then allow the machine to run for a few minutes until the dough comes together.
Press the crust into a 9x13 inch (23x33 cm) greased casserole dish. (I used coconut oil.)
To make the filling, add all of the ingredients to the food processor.
Blend until completely creamy. You should scrape down the sides of the food processor occasionally to ensure that all of the mixture is blending well.
Pour the filling on top of the crust.
Smooth out the top, and store allow the cake to sit in the freezer (preferably) or fridge (if a freezer isn't an option) for a minimum of 4-6 hours. This is best when allowed to chill overnight or up to 8 hours!
Remove the cake from the freezer. Allow 20 minutes of de-frosting to cut the cake into bars.
Before serving, if storing this cake in the freezer, allow for 15-20 minutes of de-frosting.