Add the raw cashews to a mixing bowl and cover them with boiling hot water. Let them rest for 10 minutes; drain thoroughly.
Preheat the oven to 350 degrees F° (176 C°) and line an 8×8 inch baking dish with somew parchment paper.
Add the oats, almonds, sea salt, and coconut sugar to a high-speed blender (or food processor) and mix on high until everything is well combined.
Transfer to a medium mixing bowl and add the melted coconut oil. Stir to combine.
Transfer the mixture to a lined baking pan and spread evenly. Then place the parchment paper on top and -using your hands- press down firmly until it’s evenly distributed and well packed.
Bake for 25 minutes. Remove from the oven and let everything cool down.
Once the cashews are soaked and drained, add to a high-speed blender with the coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until everything is very creamy and smooth.
Add the raspberries (reserving a few to the top once bars are baked) and spread them evenly over the crust.
Pour the filling over the raspberries and spread it into an even layer.
Bake for 18-20 minutes or until the edges look slightly dry and the center appears “jiggly” but not liquidy.
Let it rest for 10 minutes, then transfer it to the refrigerator and let it cool completely (uncovered) – for at least 4 hours.
Slice the bars and add the remaining fresh raspberries. You can store the leftovers in the refrigerator (better if in an airtight container) for up to 3-4 days.