Place all ingredients into a food processor

Pulse and blend until the mixture is finely ground and sticks together

Place a layer of parchment paper down in a 13" x 9" baking pan

Spread the crust layer on top of the parchment paper until it evenly covers the entire bottom of the pan

Place in the freezer while making the moringa layer

Soak 2 cups of cashews in water at room temperature for at least 2-3 hours prior

Place a 13.5 oz can of full fat coconut milk in the refrigerator for at least 30 minutes prior (the liquid will separate from the white solid cream)

Place the cashews, the coconut cream from the 13.5 oz can, coconut oil, maple syrup, and moringa powder in a high-speed blender

Blend until the mixture is smooth and creamy

Take the 13" x 9" baking pan out of the freezer and pour the moringa layer mixture on top of the crust layer

Spread evenly across the crust

Return the pan to the freezer for at least another 30 minutes

Remove and top with some more moringa powder using a sifter or a fine mesh strainer

Cut into squares and top with raspberries

Serve and enjoy!