GOOD TO HAVE: food processor or high-speed blender, parchment paper, small baking tray (about 24 x 18 cm) or tupperware container, spatula
1. Chop dates roughly and add them together with hazelnuts and walnuts to a food processor or high-speed blender. Blend until you get small chunks. If necessary add some water (1-2 tbsp) and salt and blend well. Make sure to scrape down the sides from time to time and blend again until everything is well combined. Add more water if the mixture is too dry and if too liquidy more nuts. Pulse until dough begins to form a sticky ball, then transfer the batter into a small parchment-lined baking tray or tupperware container.
2. Either use your hands or a spatula to press down the mixture until you get a flat even block (about 3 cm high). Then cover with another sheet of parchment paper, again use your hands or a spatula to press down even more and smooth out the surface. Refridgerate for a at least an hour until it is solid.
3. In the meantime melt coconut oil for the cream. Drain cashews and add them together with melted coconut oil, water, coconut syrup, raspberry powder and salt to your food processor. Blend (for about 2-3 min) until you get a smooth creamy texture or until you're happy with the consistency and there are no more cashew chunks left. (at least for 5 min) Stop from time to time and scrape down the sides. Set cream aside.
4. Remove crust from the freezer spread cream evenly on top and freeze again for about half an hour. Then transfer onto a cutting board. Cut off uneven edges, divide into square-sized pieces. Sprinkle some raspberry powder on top (use a fine-mesh sieve) and keep squares in the fridge to set. Enjoy and keep leftovers refrigerated! They last for about a week or freeze them for about 1-2 months.