Method Base Layer 1. Put all the nuts in food processor and pulse until nuts roughly chopped 2. Then add the rest of the ingredients and continue pulsing until mixture is slightly sticky looking and on squeezing by hand sticks together 3. Then press firmly into cake mould. Middle Layer 1. Put all Middle Layer ingredients into the food processor and pulse/blend until smooth creamy texture 2. Spread this onto the base layer 3. Sprinkle grated coconut onto the middle layer 4. Freeze for 4 hours. Top Layer 1. Remove from freezer and decorate with fruit of choice and slice when slightly thawed 2. Store in fridge for 1/2 hour before serving Notes As the Cheese cake yesterday was irresistible we decided to finish the second half today with a topping of finely sliced sharon fruit (persimmon)!