Prepare a springform pan or put two strips of baking paper into each muffin place of a muffin pan.
In the bowl of the food processor put the cocoa powder, oats, walnuts, dates (drained), salt and maple syrup. Pulse everything until is well integrated, about 10 times. It will be sticky and coarse in texture. Divide the mixture between your molds and with your wet fingers, press the mixture until it is firm and even. Put the mold into the refrigerator until you need it again.
Put in the blender the cashews along with raspberries, lemon juice, coconut oil, agave honey, red beet crystals and vanilla. Blend until all is perfectly blended. Divide the raspberry mixture over the chocolate crusts in the muffin tin or over the crust in the springform pan. With the back of a spoon, flatten the top of the filling, so it looks smooth. Put it into the freezer for three hours or overnight in the refrigerator. Decorate as you like.