Soak the 300g cashew nuts for the lemon layer and set aside.
Line a 9" round cake tin with greaseproof paper.
Blitz the cashews and macadamias in a food processor until a fine flour like texture is formed.
Add the coconut, maple and the dates and continue to process.
The mixture will stick together and form a thick dough-like consistency.
Press this evenly into your cake tin pushing down firmly to make sure there are no gaps and place in the freezer.
Method for lemon layer:
Drain the cashew nuts and process them with the lemon juice, maple syrup and vanilla essence. Once a thick creamy consistency is achieved (after about 30 seconds) fold through the lemon zest.
Pour the filling over the base layer and return to the freezer.
Method for berry layer:
Blend the cashew nuts and then add the mixed berries, dates, lemon juice and process until it's smooth. I like this to be quite sharp but if after tasting you would like it sweeter just add another date or two.
Pour on the berry layer and return the cake to the freezer to set for an hour.
Top with more berries if you like and Enjoy!
This cake freezes well but if you are serving it allow to defrost for up to 30 minutes beforehand.