Soak cashews overnight in water.
Preheat oven to 180C.
Make base by pulsing oats and almonds in a food processor until combined. Add maple syrup and coconut oil and blend until all ingredients are combined. Press dough into base and sides of a springform pan. Bake for 10 – 15 minutes, or until it is golden brown. Remove from oven and allow to cool for 15 minutes, before transferring to a cooling rack.
Make mousse by draining cashews and adding them to a food processor. Process until smooth, about 8 – 10 minutes.
Add coconut cream, maple syrup, freeze-dried and frozen raspberries, and coconut oil to a smsall saucepan over low heat. Simmer for 5 minutes, then add processed cashews and stir thoroughly.
Pour mousse into the prepared base and refrigerate for 2 – 3 hours or until set.
Serve, garnished with fresh raspberries, coconut flakes and cookies.