Grease and line a 20cm square baking tin with STORK bake.
In a food processor, blitz the almonds, desiccated coconut, dates, STORK bake and salt until it comes together, be careful not to over blend or it will turn into a paste.
Evenly press the almond mix in the the bottom of the prepared pan.
In the same food processor or blender, combine all of the filling ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides.
You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly.
Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels by adding more maple syrup, vanilla, or lemon juice, if desired.
Pour ½ of the filling into the prepared pan over the almond crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Freeze for 1 hour.
Tint the other ½ of the mix pink and pour over the set layer. Freeze for 3 hours or until completely set.
To serve, run a sharp knife under hot water slice into even squares.
Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.