Line the base of a 20cm springform cake tin with baking paper. Blend the dates, macadamia nuts and desiccated coconut in a food processor until you get damp crumbs. It will seem loose, but you should be able to press the crumbs together with your fingertips as if it’s a dough. Tip into the lined tin and flatten out with the back of a spoon until it creates an even layer and is pressed in. Transfer to your freezer until needed.
Drain the cashews and set them aside. Carefully open and scoop out the set coconut milk from the top of the chilled can and add to a food processor, saving the coconut water. Blend the coconut milk until smooth and creamy. Add the coconut oil and blend until completely smooth. Add the agave syrup and scrape in the seeds from the vanilla pod, discarding the pod. Blend until smooth. Finally add the soaked cashews and 50ml leftover coconut water and blend until smooth and creamy. It will look curdled at first, but after about 5-7 minutes it should have a thick, smooth consistency.
Divide the filling between four bowls. Add 300g strawberries to the food processor with one bowl of mixture. Blend until smooth. Pour this strawberry mix on to the base. Tap the sides of the base to make it even and transfer to the freezer for 20 minutes.
Add 130g strawberries to the food processor with a second bowl of the mixture, and blend until smooth. Pour over the first frozen cheesecake layer and transfer back to the freezer for a further 20 minutes. Add the remaining strawberries to the food processor with a third bowl of mixture and blend well. Pour on to the other cheesecake layers, smooth and leave in the freezer for a further 20 minutes. Pour the final bowl of plain mixture over the other layers and freeze overnight.
The next day, remove the cheesecake from the freezer and leave it to thaw in the fridge for 3-4 hours or until easy to slice. Meanwhile, add 45g desiccated coconut to a mini food processor along with the coconut oil. Process on a high speed for 2-3 minutes, occasionally scraping down the sides, until it starts to resemble a slightly chunky paste.
Add the agave, coconut cream and rose extract and process until combined. Add 25g desiccated coconut and pulse until just combined. Shape the mixture into 5 balls and coat with the remaining shredded coconut. Place in the fridge for 1 hour to firm up.
Dip the strawberries into the coconut cream and leave in the freezer for 5 minutes until firm. When ready to decorate, top with the strawberries, freeze-dried strawberry pieces and coconut snowballs. Finish off with the silver glitter spray.