In blender or food processor, pule pistachios, almonds, walnuts and coconut until finely ground. Add dates and pulse until evenly combined and sticky.

Using fingers, press 1/4-inch mixture firmly into bottoms of silicon slots. Transfer to freezer to set.

In the meantime, drain cashews. In blender, combine cashews, coconut cream, maple syrup, lemon juice, raspberries and salt (if using). Blend on high until smooth and creamy.

Remove cupcake sheet from freezer. Layer raspberry cashew filling on top of each crust. Garnish with sliced raspberries for an extra pop of color and flavor.

Return to freezer for 1-2 hours. Store in airtight container in freezer for up to one month.