Soak cashews overnight in water then drain water out in strainer.
Soak dates in warm water for 10 mins prior to making the base then rinse water out. Blend all base ingredients until combined. Line your round cake tin with baking paper and press down until even and set in freezer while you make the filling.
Blend the cashews, maple syrup, coconut water, coconut oil, lemon juice and vanilla until smooth then add in raspberries and stir through with a spoon (do NOT blend the raspberries). Pour filling on top of base and set in freezer for 6 hours.
To make the chocolate ganache, in a saucepan, pour in water about half way and bring to boil. In a heat proof bowl, add in chocolate and place in the saucepan to melt, keep watching it and string it as you don't want it to over cook or burn. slowly add the almond milk and keep stirring until melted and smooth (I added a few tablespoons more to get creamy consistency however see how you go and add in more if you think it needs it). Pour on the top of the cake and smooth over evenly with a spoon, add on the raspberries and place in freezer to set. I left mine overnight.
Gently remove the cake tin, take out the cake and let it defrost for for about an hour then serve. I stored mine in the fridge as I like it softer.