A perfect dessert for two to share. It keeps days in the freezer and needs only a quick defrost. For this recipe I used a 4 1/2" inch spring form pan. I believe you might have enough "batter" in this recipe to get away with a 6" but definitely no larger.
Place all of the crust ingredients in a food processor and pulse until a you have crumbly mass that holds together if you squeeze it in the palm of your hand.
Press your dough along the bottom and a bit up the sides of your spring form pan. Press it well and good until you have a thin layer coating the bottom of you pan and rising up the sides as far as you want esthetically.
Save any extra for sprinkling on top of the cake or roll them into energy balls.
Soak your cashew (yesterday) in water at least 6 hours or over night is best. Drain of the water.
Add the cashews and melted coconut oil to your high speed blender (I used a Vitamix) or food processor and blend until completely smooth.
Add the rest of your ingredients Except! for the raspberries and blend until a smooth cream has formed. Take out a little and rub it between your fingers. If you feel any grit you need to blend longer.
Remove the cashew cream and separate it into 4 bowls as you see I did in my photo above. Now wash your blender and then puree your raspberries until smooth.
Now add a bit to each of the 4 containers of cashew cream until you have 4 pleasing shades of pink.
Layer them carefully one after the other into your spring form pan, smoothing with an off set spatula between layers.
Freeze for 2 hours. Slice and enjoy. If it gets too firm in the freezer allow it to sit out for 10-15 minute on the counter. Decorate in what ever way floats your boat.