Prep time 15 minutes
To make the base: put all ingredients in a food processor and process until mixture sticks together when pressed. Add another date if not sticky enough.
Line a baking sheet with parchment paper and press mixture onto it. Refrigerate while making filling.
To make the filling: Place all ingredients except raspberries into a high-speed blender. Blend until smooth and creamy. Pour over base and add raspberries, pushing them down lightly into the filling. Freeze overnight. Take out 10 minutes before serving, then slice.