Add the dates, walnuts and a pinch of salt to a food processor and process until a ball forms. (If your mixture is too crumbly, add more dates. If it’s too sticky, add more walnuts.) Remove and set aside.
Line an 11-inch springform tart pan with the mixture. Press it down to cover the bottom of the pan and up the sides as well. Place in the freezer while you make the filling.
Add all the remaining ingredients except the matcha (soaked cashews, vanilla extract, lime juice, coconut milk, coconut oil, maple syrup, salt) and blend until smooth.
Pour half of the filling into the crust. Add matcha powder to the remaining filling and blend until well mixed in. Pour over the white filling and place into the freezer for 3-4 hours.
Let thaw on the counter for 15 minutes before enjoying.
