Place the almonds and coconut in the bowl of a food processor and process until the nuts break down into small pieces.

Add the prunes, cocoa powder, and salt. Continue processing until the mixture resembles crumbs.

Add the coconut oil and maple syrup. Pulse several times until the crumbs are thoroughly moistened and stick together.

Firmly press into the bottom of an 8-inch springform pan. Rinse out the food processor.

Drain the cashews and dates, reserving 1 cup of water from the dates. Add the cashews, dates, and water to the food processor along with the coconut milk. Blend until smooth, about 2 minutes.

Add the cocoa powder, vanilla, stevia, and salt. Blend again until thoroughly incorporated, stopping to scrape down the sides of the bowl as needed.

Lastly, blend in the coconut oil.

Pour the filling mixture on top of the crust. Cover with plastic wrap and place in the refrigerator for 6 hours or overnight to set.

Remove from the refrigerator and run a knife carefully around the edge of the mousse. Gently remove the sides of the springform pan.

Garnish with raspberries.