Start this torte 2 days before you want to serve it so you have time to soak the almonds and cashew nuts overnight as well as setting the torte. Trust me it will be worth the wait!
Grease a 20cm round cake tin that has a removable base and line it with baking paper. Set aside.
Place the soaked almonds, the dates and a pinch of salt and cinnamon powder in a food processor and blitz until it forms a dough.
Press the dough into the cake tin to form the base of the torte, then leave to one side as you prepare the topping.
Put all the topping ingredients into the food processor and blend. Pour over the base; chill for up to 6 hours or overnight is preferable.
Remove the torte from the tin and transfer to a plate. Decorate with coconut, chocolate shaving and pistachio slivers.