Blend dates and cashews in a food processor/blender and blend until a ‘dough’ like texture is formed.
Add "dough" to a springform pan covered with parchment paper and use your hands to press it down. It needs to be around 1 cm high. Set aside.
Prepare the mousse by combining the cashews, coconut milk, sugar, coconut oil, vanilla, and salt in the blender and blending until completely smooth. Set aside.
In a small saucepan over medium-high heat, combine the almond milk and agar powder and bring to a boil while whisking. When it comes to a boil, bring the heat down to low and allow to simmer for 2 minutes while you whisk.
After 2 minutes, pour mixture into the blender jar along with the cashew mixture and blend until well mixed (around 1 minute). Add the matcha powder to the blender and blend again until well mixed *
Pour green mixture over crust in the springform pan. Let it cool down for about 10 minutes and then cover with foil and let it chill in the refrigerator overnight (around 6 hours)
When chilled, remove from the springform pan. Dust the top of the cake with extra matcha powder (using a small sieve) and eatable flowers.
Slice and enjoy!
* You may notice a lot of bubbles while blending. That's ok. They will disappear after a while. If not, you can gently tap the springform a few times (before chilling) to make them disappear