In a medium bowl combine raspberries, lime zest and juice, 1/8 cup sugar and tequila. Let it sit for at least 15 minutes or up to 1 hour.
Stir coconut yogurt until smooth, add 1 teaspoon vanilla, and stir again until incorporated. Set aside.
Preheat oven to 350F. In a food processor grind oats, almonds and walnuts into a coarse flour. Transfer to a medium bowl.
Add 1/3 cup coconut oil, remaining sugar, salt, vanilla and cinnamon to bowl with oat mixutre. Knead dough with hands until moist.
Grease a 9-inch pie plate with remaining coconut oil. Add dough to dish and press down and up the sides in an even layer. Prick the dough all over with a fork.
Transfer pie to oven and bake for 15 minutes, or until golden brown and fragrant.
Allow crust to cool slightly, then fill with coconut yogurt. Add raspberry mixture to center of pie plate refrigerate until the pie has set, about 10 to 15 minutes. Serve chilled.