To make the cherry hibiscus toping, place the boiling water and hibiscus tea bag in a small jug. 

Steep for 10 minutes. 

Discard the hibiscus tea bag. 

Add the arrowroot flour and stir to combine. 

Add the cherries, honey and hibiscus mixture to a pot and mix to combine. 

Bring to a boil over medium heat, stirring frequently. 

Reduce the heat to low and cook for 5-10 minutes or until thicken.  

Remove from the heat and set aside. 

To make the crust, place the almonds and dates in a food processor and pulse until combine.  

Grease an 8 inch springform pan and line with parchment paper. 

Press the mixture firmly and evenly against the bottom of the cake pan. 

To make the filling, rinse and drain well cashew nuts. 

Place them in a high power food processor with the rest of ingredients and blend until smooth. 

Pour the filing over the cake base. 

Place the cake in the freezer for at least two hours or until firm. 

Remove from the freezer for 30-40 minutes to thaw before serving. 

Top with hibiscus cherry filling and serve.