Crust

1. Soak the almonds in water for about 30 minutes, then chop into smaller pieces.
2. Add the almonds and coconut flakes to a food processor and pulse until crumbly.
3. Toss in the dates, vanilla, water, and salt.
4. Process until it sticks together when pressed.
5. Divide the mixture evenly among six dessert glasses, pressing it firmly into the bottom to form the base.

Filling

1. In a high-speed blender, combine the cashews, water, lemon juice, honey, vanilla, and coconut oil.
2. Blend until the mixture is velvety smooth!
3. Scoop out 1 cup of this filling and save it for later.
4. Divide the remaining filling among your dessert glasses or any other small containers, smoothing it over the crust layer.
5. Pop the containers into the freezer while you make the topping.

Topping

1. Blend the reserved filling with raspberries, lemon juice, and water until creamy.
2. Spoon this raspberry mixture over the set filling layers in your glasses.
3. Freeze the glasses for about an hour, then transfer them to the fridge for another 1–2 hours.
4. You want them cold but not icy, so let them defrost in the fridge if needed before serving.