Place Medjool Dates (12), Walnut (2 cup), Unsweetened Shredded Coconut (1/4 cup) and Raw Cacao Powder (1/3 cup) into a food processor or high powered blender. Blend until it forms a smoother texture, but still a bit crumbly.
Press the crust into a greased 9-inch spring form pan. Refrigerate or freeze until the creamy filling is ready.
Place the Cashew Nuts (2 cup), Coconut Oil (1/4 cup), Vanilla Extract (1 teaspoon) and Apricot (10) in a food processor or blender and blend until smooth. Remove the crust from the fridge and spread the cream on top.
Place the finely sliced Apricot (5) on top, sprinkle with Unsweetened Shredded Coconut (2 tablespoon) and refrigerate for a few hours.