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Prepare 6" round cake tin with removable base.
Place shelled pistachios and almonds into a food processor or high-speed blender and pulse few times until coarsely ground. Add pitted dates, cinnamon and salt and blend until the mixture comes together.
Spoon the mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
In a double boiler gently melt coconut butter with coconut oil and set aside.
Rinse the soaked cashews under running water and place into blender. Add orange juice, zest, maple syrup and vanilla and blend until smooth. I've used about ¾ cup (180 ml) plus 2 tablespoons orange juice. Slowly add melted coconut butter and blend until incorporated. Make sure the mixture is at room temperature before adding the coconut butter.
Spoon onto the crust layer and smooth out the top.
Place into a freezer overnight or for at least few hours to set.
Once set carefully remove from the tin.
Place onto a cake stand and decorate with sliced blood orange, crushed pistachios, fresh flowers or toppings of your choice.
Store in a fridge or freezer.