Line the bottom of a springform pan with a parchment paper circle. Set aside.
Place all ingredients in the bowl of a food processor and pulse for 5-7 minutes or until the mixture reaches the consistency of coarse sand.
Transfer the mixture to the springform pan and distribute it evenly. Use the bottom of a flat glass to firmly press the mixture together.
Place the crust in the freezer until ready to add the filling, but for at least 30 minutes.
Place the coconut cream, raspberries, lime zest and juice, and date syrup in a blender. Pulse until smooth (about 2 minutes).
Transfer the mixture to a saucepan and add the powdered agar or gelatin, which has been dissolved in one tsp. of water. Cook the mixture over medium heat, stirring often, until it reaches the boiling point. Reduce heat to simmer for 5 minutes, stirring frequently.
Remove the mixture from the heat and add the coconut oil.
Transfer the mixture back to the blender and pulse for one minute to fully incorporate the coconut oil.
Let the mixture rest in the blender for 15 minutes and then give it one more quick pulse to eliminate any ‘skin’ that has formed on the top. Immediately pour the mixture into the springform pan.
Tap the springform pan on the counter to release any excess air bubbles. Refrigerate the tart for at least 4 hours before serving.
To serve, top with fresh raspberries.