Preheat your oven to 350°F (175°C).

In your food processor, blend gluten-free graham crackers into fine crumbs. In a mixing bowl, combine with melted coconut oil, maple syrup, and salt.

Press the mixture into a greased 8x8 inch baking dish and bake for 12 minutes. Let cool.

Soak cashews in boiling water for 15 minutes, then drain.

In a food processor, combine soaked cashews, coconut milk, key lime juice, lime zest, maple syrup, and salt. Blend until smooth.

Pour the filling over the cooled crust and smooth the top. Freeze for about 2 hours.

After freezing, let sit at room temperature for 10 minutes before cutting into squares and serving.