Grind the almonds in a food processor for about a minute, or until finely chopped
Add the dates, coconut oil and salt to the processor and blend until it all comes together.
Flatten the almond mixture on the bottom of an 8" non-stick springform pan
Store in the fridge while preparing the filling
In a blender (or food processor), add the berries, banana, lemon juice, and honey.
Stir together mascarpone cheese, Greek yogurt, and the blended berries in a large bowl.
Pour it on top of the crust in the spring pan and put the pan in the freezer for 1-2 hours (you'll want to let it soften a bit before serving)
Top the cake with fresh fruit and a couple of flowers (optional)