Preliminary Prep:

1. Soak 3 cups of raw cashews for 2 to 3 hours, or overnight, in filtered water, in the refrigerator.
2. Prepare 17 half-pint glass canning jars with lids, by washing well.

Crust:

1. In a food processor or vita mix blender whirl almonds until they are a fine flour.  Set aside.
2. Process dates until they are completely blended and form a paste.  If they get too solid add the coconut and some of the almond flour.
3. Add remaining almond flour and coconut and mix to a coarse crumb.  Remove all ingredients to a bowl.
4. Add melted coconut oil and mix well.
5. Press 1 tbsp. of the mixture into each small jar.  Press well into the jar with the flat of a spoon, completely covering the bottom 1/4 of each jar.

Filling:

1. In a food processor blend cashews, lemon juice, liquid honey, water until smooth.
2. Add liquid coconut oil and continue processing for 2 minutes.
3. Reserve 1 cup of mixture.  Spoon the remaining mixture over the crumb crust until the jars are filled equally, about 3/4 s full.

Berry topping:

1. Puree reserved fill and frozen fruit together.  Top up each jar to within 1/8th inch from the top.  Add a blueberry, raspberry for garnish.
2. Place the lid on each jar and chill completely before serving.  Desserts can be stored in the freezer until needed.  Thaw for one hour before serving.