1 - To make the crust, pulse all ingredients in a food processor until it forms a chunky mixture that sticks together. Press into a 23 cm springform pan (if you don't have a springform pan, use a pie plate lined with saran wrap). Refrigerate while you make the filling.
2 - Put cashews, coconut oil, nut milk, pear, lemon juice, saffron, agave and sea salt in food processor. Process until very smooth.
4 - Pour the filling over the crust. Refrigerate until firm, at least 3 hours.
Top with slices of pear, lemon zest and bee pollen and serve.
NOTE / Store leftovers in refrigerator for up to one week or slice it and freeze for an easy-to-grab dessert.