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Prepare 9" tart tin with removable base.
Place walnuts and pumpkin seeds into a food processor and pulse few times until coarsely ground. Add cacao, cinnamon, salt and pitted medjool dates and blend until the mixture comes together. Add coconut oil and blend again until you have a sticky mix when pressed together.
Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. Place into fridge while making the kale layer.
In a double boiler gently melt coconut butter and set aside.
Rinse the soaked cashews under running water and place into high speed blender. Add kale, apple, maple syrup, lemon zest and juice, and almond milk and blend until smooth. Taste and add more kale if desired. If needed you can add little more almond milk too. Finally add melted coconut butter and blend until just incorporated.
Spoon onto the crust layer and smooth out the top.
Place into a freezer for at least couple of hours or overnight to set.
Once set carefully remove from the tin.
Place onto a serving dish and decorate to your liking.
Leave to thaw before serving.
Store in a fridge or freezer.