For the crust, blend the nuts and coconut together until semi-fine. Add the dates and salt and blend until a dough forms. The mixture should hold its shape when pressed between two fingers. If it is too crumbly, add water 1 tsp at a time until the consistency is right.
Press about ⅔ of the crust mixture evenly into the bottom of a lined removable-bottom cake pan (mine was 7" in diameter). Roll the remaining crust mixture into balls or decorative shapes.
Wipe the food processor bowl clean and then blend the macadamia nuts until smooth. Add the remaining filling ingredients and blend until completely smooth and uniform.
Divide the filling mixture into 3 bowls (approximately ⅓ of the mixture in each) and dye with desired colorants. I went with pink, orange, and blue.
Add the dyed filling mixture to the cake pan one spoonful at a time, alternating between colours, until the whole pan is filled. Using a thin knife or a skewer, swirl the top to make a pretty design. Chill the cake in the freezer overnight until completely firm.
Once firm, decorate the top and chill again if needed.
Take the cake out of the freezer at least 1 hour before serving to let it soften a bit. Release the cake from the pan and cut with a hot, sharp knife.
Notes
*Or raw cashews
Recipe by Radiant Rachels at https://radiantrachels.com/rainbow-no-bake-vegan-cheesecake/