1. Place cashews in a large bowl and cover with purified water, covered, for 2 hours or up to 12 hours (for extra creamy texture soak for 8+ hours). Drain cashews and rinse under cold water. Set aside. (See notes for quick boil option.)

Crust

1. Line an 8×8 pan with parchment paper extending the paper 2 inches over the sides. Set aside.
2. In a food processor, place the dates, almonds and shredded coconut. Pulse until the mixture resembles a coarse sand texture. Add the pudding mix and salt and pulse again. Add 1 Tablespoon of coconut oil and pulse to combine. The texture should be sticky. If it is crumbly and dry when pinched between two fingers, add an additional Tablespoon of coconut oil and pulse again or until mixture starts to stick together; be careful not to over-process.
3. Transfer the crust mixture to the prepared pan. Press firmly and evenly into the base of the pan.
4. Chill the crust in the fridge for 30 to 45 minutes or in the freezer for 15 to 20 minutes.

Filling

1. Place the drained cashews, coconut cream/milk, maple syrup, lemon juice, vanilla and lemon zest in a food processor or high-speed blender and blend until well combined. Add the melted coconut oil and blend until as smooth as possible, stopping when needed to scrape the sides. Spoon 1/2 to 2/3 of the lemon filling over the chilled crust using a spatula to smooth the top. Place in the freezer for 10 minutes.
2. While the crust and middle layer are chilling, make the yellow topping.
3. With the remaining lemon filling left in the food processor, add desired amount of natural food coloring to the filling and blend again until it is yellow. Pour the yellow filling over the middle layer and spread evenly.
4. Top with extra grated lemon zest and freeze for 1 hour or until set and firm enough to slice.
5. Cut the bars into 15 – 18 squares. Serve squares topped with lemon slices, if desired. Store sliced cheesecake bars in an airtight container in the fridge for up to 7 days.