Line an 8x8 inch baking pan with parchment paper and set aside.
Make the base. In a food processor combine the dates, walnuts, almonds, oats, and sea salt. Start off with a few quick pulses to allow the mixture to come together. After the pulses, let the food processor run until the mixture is smooth. If it does not look like it is coming together, slowly add in 1-2 tablespoons of water. This will make it a little mushier but make it sticky.
Once the mixture is formed, press it down into the prepared pan. You can use your hands or a piece of parchment on top to help smooth out the crust. It will be very sticky. Once the base is flat, place the pan in the freezer.
Make the creamsicle base. In a large bowl, combine the coconut cream, cashews, orange zest, juice, maple syrup, and sea salt. Mix with a wooden spoon to make sure they are all combined. Next, use an emersion blender and blend everything until smooth. This can also be done using a high-speed blender.
Take the crust out of the freezer and pour the creamsicle base over the crust. Place the bars back in the freezer and freeze overnight.
Before serving, let the bars thaw for about 20-30 minutes. This will make it easy to cut. After cutting into equal squares the bars can be placed back in the freezer if not being eaten right away.