To make the shell, combine the dates, nuts, seeds and lemon zest in a food processor and blend to a sticky paste. Press the shell ingredients into a pie plate. To make the topping, arrange the fruit on top of the shell in a fashion you like. To make the sauce, place the coconut, honey, sugar, molasses, water, cardamom, and lemon juice in a bowl and whisk with a fork until well mixed. Pour the sauce over the fruit. Garnish with the grated coconut and pine nuts and add flowers as a last touch. Serve immediately.