Process dates, shredded coconut and almonds until a sticky dough. Add into a silicon cake form (∼ 20 cm diameter round cake form) and press down with your fingers. Freeze for about 15-20 min while preparing the filling. Process avocado, coconut milk, cashews, honey, vanilla extract and juice and zest from 2 lime until smooth. Add on top of the frozen nut base and freeze over night (or ∼ 6-7 hours). Garnish with lemon and fresh Raspberries.