In a food processor, add walnuts and blend until coarsely ground. Add coconut, dates, coconut oil and salt, and pulse until the mixture comes together. Press into a cake tin, and set aside in the refrigerator.
Make the smoothie filling:
In a blender, add all smoothie ingredients and blend until smooth. Pour ingredients over the crust and freeze until set, about 2 1/2 hours. Arrange raspberries, strawberries and macadamia nuts over the top before serving.