For the crust, pulse the nuts to fine crumbles, using a high-speed blender. Transfer to a medium sized bowl.
Pulse the dates to fine crumbles and add to the bowl. If using dry nuts, add one or two tablespoon water until the dough is relatively sticky.
Line cake tin with baking paper. Scoop dough into cake tin and spread it evenly. Place in fridge or freezer while preparing the vanilla layer.
For the vanilla layer, blend all ingredients until smooth. Pour into cake tin and spread evenly.
Then, without cleaning the blender, blend kiwifruit and dates until smooth, then add add spinach and shortly blend until smooth.
Scoop kiwifruit mixture in dollops onto the vanilla layer. Then use a teaspoon to swirl it all through. Add garnish of your choice.
Place in freezer until set. Cut when still firm and let then defrost further before serving.