Line an 8"x 8" baking dish with parchment paper. Set aside.

Combine almonds, oats, dates, and a pinch of salt in a food processor. Process until the nuts and dates are in small pieces. You should be able to press the crust together and have it stick. If it's not sticky enough, add a bit of maple syrup and process until it reaches the desired consistency.

Press the crust evenly into the prepared baking pan. Let set in the freezer while you make the cheesecake filling.

To make the cheesecake filling, drain the soaked cashews, then combine the cashews, coconut oil, coconut cream, maple syrup, vanilla extract, and salt in a blender. Blend until smooth.

Reserve half of the cashew cream in a separate bowl.

Blend the cocoa powder into half of the cream. Spread the chocolate cream evenly over the crust. Use a spatula to smooth the cream. Freeze for 30 minutes, and make the raspberry cream in the meantime.

Blend the raspberries into the other half of the cream. After the chocolate layer has been frozen about 30 minutes, evenly spread the raspberry cream layer over the chocolate.

Freeze for at least 4 hours before slicing. Keep bars frozen, and let them thaw about 5 minutes before eating.