In a high-speed blender, combine the cashews, 1½ cups (375 mL) of the raspberries, coconut oil, maple syrup, lemon juice, vanilla, and salt and blend until smooth. Add the water, 1 tablespoon (15 mL) at a time, as needed to get the blender moving if the mixture becomes too thick to blend.
With the blender turned off, use a spatula to stir in the cacao nibs.
Pour the Raspberry Cashew Cream Filling overtop the Cocoa Coconut Crust.
Sprinkle the remaining 1 cup (250 mL) raspberries on top. Cover the pan with foil and freeze until firm, at least 2 hours. For easy serving, I like to slice the cake before it is too frozen. Store the slices in an airtight container in the freezer for up to 1 month.
When ready to serve, remove from the freezer. The flavour will be best if you allow the slices to thaw slightly for 10 minutes before eating.