To make the crust, blitz together the nuts and oats. Add in the dates, vanilla and coconut oil and continue to blitz to form a sticky crumb. Press the mixture into the base and sides of a 7-8inch spring bottomed cake tin and chill. Meanwhile, place the agar powder, water and a few drops pink food colour into a saucepan and heat gently to melt together. Meanwhile, place all the remaining filling ingredients into a liquidizer and blitz together till smooth. Add in the melted agar mixture and blitz again. Pour the filling over the prepared base, even out and allow to chill for 3 hours to set. To serve, decorate the top with fresh raspberries and leaves.