In a food processor, add almonds and dates. Blend nuts until coarsely crushed and the mixture will be sticky.
Add the crust mixture into a round cake pan (12 cm) with parchment paper and slightly press with fingers to even.
In a food processor, add cashews, agave syrup, lemon juice, vanilla extract, salt and blend until creamy and smooth. Add raspberries, blend until smooth.
Add coconut milk into a food processor, blend until smooth. Place the mixture on the base. Keep the cake in the refrigerator for a few hours or overnight.
Decorate with berries.
*Chill the can of coconut milk in the fridge overnight until the cream and liquid are separated.