Soak raw cashews in water for 5 hours.

Finely chop almonds.

Combine almonds, dates, and salt in a food processor until a paste forms.

Press the date/almond mixture into the bottom of a 7-inch springform pan to create the crust.

Melt honey (or agave nectar) with coconut oil and whisk together.

Drain the soaked cashews.

Blend cashews, lemon juice, coconut oil, and honey (or agave nectar) in a blender or food processor until smooth.

Pour approximately 2/3 of the cashew mixture into the prepared cake pan.

Add raspberries to the remaining cashew mixture and blend.

Pour the raspberry mixture into the pan over the plain cashew layer.

Place the cake in the freezer until solid.

Remove from the freezer 30 minutes before serving.

Garnish with fresh raspberries.

Optional: Experiment with different fruits and berries such as blueberries or strawberries.