Soak cashews in water 4 hours; drain well. Line 8”x4” baking pan with parchment paper.

In blender, blend walnuts and pecans into a flour. Blend in dates, coffee, salt and coconut oil. Press evenly into bottom of prepared pan.

Blend together ladyfinger ingredients until smooth. Using half the mixture, form layer over crust. Refrigerate.

Blend together cream ingredients until smooth and thick, adding more milk if needed.

Over crust, layer half the cream mixture, remaining ladyfinger mixture then remaining cream. Refrigerate 6 hours.

To serve, use mesh strainer to sprinkle cacao powder on top; cut into squares.