Place the walnuts, coconut, almond meal, dates, salt and nut butter and 1tbsp of coconut water into a food processor and process until you end up with a mixture that sticks together well. If needed, add in 1tbsp of coconut water at a time to help it become a stickier/combine well. Press into a lined pan and place in the freezer to set.
While the base is setting, add the cashews, coconut yogurt, vanilla, mesquite, maple syrup and coconut oil into a high speed blender. Blend until you end up with a smooth and creamy mixture. If required, slowly add in a few tbsp of coconut water to help the blending process.
Evenly divide mixture into 3 bowls. In each, add in the natural food colourings (spirulina, pitaya/beet powder, turmeric) and mix well.
Take the base out of the freezer and add in a dollop at a time of each colour until all the mix has been used. Use a chopstick to swirl the colours together a little, to give a marbled effect. Gently shake the pan side to side to smoothen out the surface and place back in the freezer to set overnight.
When ready to serve, slice into 9 even pieces. Allow to de-frost for 10 minutes before serving. Enjoy!