1/2cupraw almonds(pecan or walnuts will also work)
1/4tspHimalayan Crystal Salt
1 1/2cupraw cashewssoaked for at least 5 hours, overnight is best
1wholeseeds of vanilla bean(or 1 tsp. alcohol-free vanilla extract)
1/3cup raw organic virgin coconut oilmelted
Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one).
Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect.
Scoop out crust mixture in a 7 spring-form pan (if you don't have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient).
Pour about 2/3 (just eyeball it) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
To serve, remove from freezer 30 minutes prior to eating.
Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit.