Place cashews in a bowl and pour enough boiling water over to cover them, let soak for about an hour. Add all crust ingredients to a food processor or blender and pulse until dough forms. Line a freezer-safe dish with parchment paper (an 8x8 dish is suggested) and evenly pack down crust into dish. Drain cashews and pat dry. Add all filling ingredients to a blender and pulse until smooth and creamy. Pour filling on top of crust and evenly spread it smooth with a spoon, top with more lime zest. Freeze for at least 3 hours. Once hardened, cut into bars with a sharp knife. To serve, let bars thaw for a few minutes and enjoy immediately. Store leftovers in the freezer.
