Add almonds to a blender, and blend for 30 seconds (until the almonds are broken up into smaller chunks).
Add the pitted dates, coconut oil, and sea salt to the almonds. Blend until combined.
Line 8' pie pan with parchment paper, pat the mixture to line the pan (including up the sides), then place in freezer while making the filling.
Remove cashews from water, pat dry.
Scoop hardened coconut cream from top of can (then save the remaining liquid to add to smoothies!).
Add the remaining "filling" ingredients into the blender, and whip for 2 minutes. Pour the mixture into the formed crust, and put in the freezer overnight.
Once firm, add desired toppings and serve immediately!
*** make sure to buy a coconut milk brand with very little added ingredients, as they can cause the coconut cream and water to emulsify together (you want to be able to open the can and scoop out the thick layer, leaving the watery part behind)
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