1. Soak the cashews and dates for 2 hours in hot water.
2. Take 400 g/14 oz. of the cashews and 125 g/4 oz. of the dates, transfer them to a blender or food processor, add coconut milk, lemon juice, 1 teaspoon of vanilla, and a pinch of salt; blend very well until completely integrated.
Pour the mixture into a container and set aside.
Now, place 70 g of the dates with the oats, 30 g of cocoa, 1.5 fl oz of water, and a little salt and vanilla.
Process very well until you get the consistency of a dough.
Grease a mold and pour the dough into it, trying to cover the entire surface.
Pour the mixture from the first container over the base.
Refrigerate for a couple of hours.
While the tart is setting, process the remaining dates, 3.5 fl oz of water, 25 g of cashews, 1 teaspoon of vanilla, and 20 g of cocoa, until you get a homogeneous cream.
With the cocoa and cashew cream, decorate the surface of the tart.