Line a 9×12 Pyrex style baking dish with parchment paper.
Make crust by placing all ingredients (except dates) in the food processor. Process until nuts break up and start to crumble. Next, add dates and process until mixture starts to stick together. Once it sticks together, place in pan and pat down with your hands until even.
Next, make filling by processing all ingredients (except coconut butter) in a food processor until smooth. Add in coconut butter and process again until well combined. Place this mixture over crust evenly, and keep in freezer
When ready to serve, remove from freezer 1 hour before ready to serve. Mix together the lemon zest, coconut flakes, and tablespoon of lemon juice and layer on top then cut and serve. Store leftover coconut lemon squares in the refrigerator.