For the base, drain the dates and add all ingredients to a food processor. Whizz until combined. Pressed mixture into a small lined cake tin (I used a 15cm cake tin), reserving a handful of the mixture for decorations.
For the cheesecake mixture, add all ingredients to a high-powered blender and blend until smooth.
Divide cheesecake mixture evenly into 6 small bowls. Add a flavouring to each of the 6 bowls and mix each bowl until combined. If necessary, use a whizz stick to further puree cheesecake mixture. For example, you will need to do this with the mint cheesecake mixture to puree the spinach leaves.
Alternatively spoon all of the cheesecake mixtures into cake tin reserving a spoonful of each mixture. Freeze cake for 4-6 hours or until set.
Meanwhile, pick your favourite flavours and mix separately with the reserved base mixture. Roll into desired number of bliss balls.
Decorate cake with remaining cheesecake mixture and bliss balls. Thaw out cake to serve or store in an airtight container in the fridge for 3 days or in the freezer for a few months.