Place dates and water in a small bowl or cup. Let soak.
Place oats, almond, flax, cinnamon and moringa (if using) in food processor or blender. Blend until no large pieces remain (20-30 seconds). Transfer to a medium bowl.
Transfer dates and soaking water to food processor or blender. Blend until smooth, stopping to scrape down sides as needed. Pour over oat mixture. Stir until fully combined.
Line 9x9 inch pan with parchment paper. Add oat and date mixture and, using wet hands, press flat to create a thin crust. I press the crust to the edges, but you can leave 1/2 - 1 inch around the edge if you'd like. Set aside.
Place dates, yogurt, cauliflower, vanilla and 1/2 cup raspberries in food processor (no need to clean after using this for crust). Blend until smooth (30-60 seconds). Pour over crust and use a spatula to spread evenly. The filling can go to the edge of the crust, or you may leave a small space (1/2 inch) around the edge.
Place remaining raspberries in the food processor and pulse 2-3 times, OR simply mash in a small bowl. Drop small dollops throughout the top of the filling and run a knife over the top to create a "swirl." I do this by making lines back-and-forth in one direction and then the other direction. This step is optional and skipping this step by simply including all raspberries in filling mixture will result in an equally delicious product.
Place flat in the freezer for 60-90 minutes. Slice into squares and enjoy!
To enjoy later, slice after 90 minutes of freeze-time, transfer to a container with a lid and store in the freezer. Nutrition information is based on 16 squares, consuming 1 square as a serving.