Place two beaters from electric beater in metal mixing bowl. Transfer to refrigerator to chill before making coconut whip (very important step!).

In blender, combine dates, tigernut flour, coconut flour and cinnamon. If needed, add water 1 teaspoon at a time, to help blend until dough-like consistency is reached.

Line 7x7-in. baking dish with parchment paper. Use fingers to push crust mixture evenly into pan.

In blender, combine cashews, lime juice, coconut nectar, coconut oil and vanilla until smooth. Pour onto crust. Transfer baking dish to refrigerator for about 4 hours to set.

When ready, remove from refrigerator and carefully lift cake out onto flat surface. Cut into even-sized bars or squares.

Whipped coconut cream

Remove refrigerated mixing bowl, beaters and coconut milk from the fridge. Open can and use spoon to scoop out the top thick layer of coconut cream into bowl. Note: Reserve remaining liquid for future use.

Use electric beater to beat coconut cream until stiff peaks form, about 5 minutes.

Top each square with a dollop of coconut cream, toasted coconut and a lime wedge.