Place dates and 1/2 cup of the cashews in a small bowl.

Pour in 1 cup boiling water and soak for 30 minutes.

Meanwhile, combine remaining 3/4 cup cashews, flaxseed and pinch salt in a food processor and process until the mixture begins to look sandy.

Add 1 tablespoon water and process until mixture begins to pull together.

Form dough into a disk and place in an 8-inch square baking dish.

Gently press it out until it forms an even layer over bottom of the dish.

Drain dates and cashews, reserving soaking liquid.

Place dates and cashews in a blender.

Combine soaking liquid and almondmilk in a small saucepan and bring to a boil over medium-high heat; reduce heat.

Stir in agar-agar and cook at a bare simmer, stirring frequently, until agar-agar is completely dissolved, 4 to 5 minutes.

Pour into a blender.

Add tofu, lemon zest and juice, vanilla and remaining 1/4 teaspoon salt and blend until very smooth.

Pour over dough in the baking dish.

Wipe out the food processor bowl and place 1 cup of the raspberries in the bowl.

Process until pureed.

Pour puree into a fine-mesh sieve set over a small bowl.

Press on mixture with the back of a spoon to extract as much puree as possible.

Discard solids.

Drizzle puree over top of tofu mixture.

With a table knife, swirl purée into tofu mixture.

Cover and refrigerate until firm, at least 4 hours.

Sprinkle with remaining 1/2 cup raspberries, cut into squares and serve.