The crust Line a loaf pan with parchment paper. Set aside.Add the almond flour, dates, cinnamon, and coconut oil to the bowl of a high powered food processor fitted with an S blade (like a Cuisinart).Process on high until the dates have broken down into the almond meal the mixture is beginning to form a dough ball in the processor.Remove the dough ball from the processor and press your crust into the bottom of the parchment lined loaf pan evenly. The mousse Clean out your food processor and then add your walnut pulp to the bowl of the processor fitted with that same S blade.Blend on high for 2 minutes. You want the walnut pulp to break down into a smooth paste.Turn the processor off and add your chopped dates. Process on high again for another minute or two, until the dates have blended into the walnuts and the mixture starts to look creamy.Add the cocoa powder, vanilla extract, and a pinch of sea salt and blend further until everything is incorporated.Spoon the mousse out over the almond crust, spreading it out and evening out the top.Freeze for a minimum of 1 hour before topping with cacao nibs and raspberries. Gently remove the cake from the tin and pull the parchment paper from the cake before serving.To store, cover in parchment paper or cellophane and freeze. Thaw at room temperature for 30 minutes before serving.