Start with the base; pulse everything well in the food processor, adding the dates last, one at a time. The mixture should be crumbly but stick together when pressed.
Pat firmly into the base of a 9 inch cake tin, lined with baking paper at the bottom.
For the filling, liquify the cacao butter by chopping it into small pieces and leaving it to rest in a bowl standing over hot water. Once softened, pop it in the blender and whiz till it has totally melted.
Add honey or natural sweetener of choice, lemon juice, chopped vanilla beans and coconut oil, blend well.
Pour half of the mixture out and set aside.
Now add 1½ cups of drained cashews back into the blender, and whiz well until the mixture is nice and creamy.
Add 1 tablespoon of lecithin, blending till thoroughly combined.
Pour this 'white chocolate' mixture over the base in the cake tin.
Now pour the remainder of the nuts and the liquid mixture you set aside earlier back into the blender. Add the raspberries. Blend till smooth and creamy.
Add the remaining tablespoon of lecithin last and blend well.
Pour this 'raspberry' mixture over the white chocolate layer of the cake. Use a knife to swirl the layers for a marbled effect.
Set in the freezer for a few hours, ideally 6.
When ready to serve, decorate with fresh berries and coconut.