Add oats, almonds, coconut, dates, and salt to a food processor. Blitz until wet sand consistency. At this point add coconut oil and 1 tablespoon of cold water. Blend again and see if the dough starts to come together. If not, add an extra tablespoon of cold water.
Line 12cm cake tin with parchment paper. Firmly press the crust into the bottom of the tin. Place in the freezer while you prepare the raspberry layer.
Add all raspberry layer ingredients, besides coconut milk, to a food processor or high-speed blender. Blend until smooth. Scrape the sides whenever necessary. Add 2 to 4 tablespoons of coconut milk if needed to keep your food processor work smoothly.
Pour the raspberry layer on top of the crust. Place in the freezer for a minimum of 4-6 hours to set (or overnight).
Take out of the freezer 20-30 minutes before serving. Decorate with fresh raspberries and desiccated coconut.
