Combine crust ingredients in a food processor into it forms a sticky mass, Press into the bottom of a pie pan. The crust should reach at least ½ way up the side of the pan.
Combine filling ingredients in a high-speed blender or food processor and blend until very smooth. Refrigerate 1 to 2 hours to firm up filling.
Topping: Raspberry coulis
Place the water and arrowroot into a small saucepan and stir to dissolve the arrowroot. Add the agave nectar and raspberries and heat over medium heat, whisking until the sauce becomes thick and translucent and the raspberries are well mixed. Turn off heat and stir in vanilla. Let cool to room temperature before serving.