Combine all ingredients for the chocolate brownie base in a high power blender and blend until smooth, add a little extra water if required.

Press into the base of a greased and lined spring form cake tin and set aside while you make the filling.

Drain and rinse cashews.

Add all ingredients (except frozen raspberries) to a high power blender, blend until smooth and creamy.

Place fresh raspberries around the outside of the cake tin (if using) and then pour approx. 3/4 of the lemon cheesecake mixture on top of the chocolate brownie base.

Transfer to freezer.

Add frozen raspberries and berry powders to the remaining lemon mixture. Add additional coconut nectar to taste. Blend until smooth and creamy.

Gently spoon on top of the lemon layer and return to freezer.

Allow to set for 4-5 hours or overnight.

Place in the fridge 1-2 hours before serving and top with fresh raspberries and desiccated coconut (optional).