For the base, mix the almonds and dates finely in a food processor. Then add the desiccated coconut and hazelnut butter and mix until a fine, sticky mass forms. Press the batter evenly into a cake base and place in the freezer.
Filling:
For the filling, mix all other ingredients except thyme and raspberries in a blender to form a smooth cream. Season to taste and, depending on your needs, you can add more maple syrup or lime juice. Pour the filling over the dough base and place in the freezer for 1 - 3 hours until it has hardened.
Serve with frozen raspberries and fresh thyme as a topping. Store in an airtight container in a refrigerator or freezer.