In a small saucepan, mix apple juice, cornstarch and agave nectar together. Add berries and cook, stirring, until thickened. Set aside.

In food processor, combine 1 cup drained cashews, raisins, and walnuts and process until the mixture holds together. Spread into bottom of pie pan.

In blender, combine remaining cashews, agave nectar or maple syrup, lemon juice, apple juice, macadamias, coconut oil and salt, and blend until very smooth. Pour over crust.

Place in freezer until set, about 1 hour. Let stand 5 minutes before cutting.