Line the bottom of a 7-inch springform pan with parchment paper.

Combine walnuts, dates, and salt in a food processor. Pulse until the mixture forms a sticky crumble that holds together when pressed.

Transfer the crust mixture to the springform pan and press firmly into an even layer. Place in the freezer while preparing the filling.

Place the soaked and drained cashews and pistachios into a high-speed blender.

Add coconut cream, maple syrup, melted coconut oil, lemon juice, and vanilla extract.

Blend on high speed until the mixture is completely smooth and emulsified, scraping down the sides as necessary.

Pour the pistachio filling over the chilled crust and smooth the top with an offset spatula.

Tap the pan firmly on the counter several times to release any trapped air bubbles.

Cover the pan and freeze for at least 6 hours or until the filling is firm.

Remove from the freezer 20 minutes before serving to soften slightly. Garnish with crushed pistachios before slicing.