Make Chocolate Brownie: In a food processor, combine all ingredients except water and pecans. Process until fine crumbs form. Gradually add water, tablespoon at a time, until a moist dough forms.

Transfer mixture to a bowl and incorporate pecans into the dough. Pat into the base of an 9x5inch, cling wrap lined loaf tin. Place in freezer whilst making cheesecake topping.

Make Cheesecake Topping: In a high power blender, combine cashews, agave nectar, raspberries, vanilla and lemon juice. Blend on high till smooth.

Once smooth, add coconut oil in and blend on high again till coconut oil is thoroughly combined with the mixture.

Spread mixture over brownie base and return the loaf tin to the freezer. Let freeze for 6-8 hours, or until solid.

Once ready, pull brownie out of the tin and drizzle with chocolate coating. Cut into squares and enjoy!