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Preheat oven to 375°F.
Combine cookie crumbs, melted coconut oil and salt in a small bowl and mix well until thoroughly combined.
Grease a 9x9 baking dish and line with parchment paper. Transfer graham cracker mixture to baking dish and press down firmly into an even layer. Bake for 10 minutes then cool before adding filling.
Cover cashews with water by two inches in a small saucepan and bring to a boil. Boil for ten minutes, then strain off water and cool slightly.
Transfer cashews to a blender along with vanilla, coconut cream, lime juice, honey and coconut oil. Blend on high speed until completely smooth.
Pour lime filling over crust and smooth into an even layer. Refrigerate overnight or until bars have set.
Garnish with lime slices, zest and coconut whipped cream.