Place almonds, raisins and cranberries in a blender and process until the mixture comes together and forms a thick paste. Divide the mixture evenly into 6 cupcake holes, spread onto the base and press tightly down. Set aside.
Drain cashews and place in a blender with 1 tbsp of coconut oil and rice/maple syrup. Blend until smooth and creamy. Spoon the mixture onto the crust layer. Place in a freezer while making the avocado to layer.
Place avocado, the remaining 1 tbsp of coconut oil, pineapple chunks and desiccated coconut in a blender and pulse until creamy. Pour on top of the cashew layer.
Place in a freezer for at least 4 hours or overnight. Let defrost for 20-30 minutes before serving.
As avocado goes dark very quickly, eat the cupcakes immediately after defrosting.