Preheat oven to 400 degrees.
Coat six 6 (6-ounce) ramekins or custard cups with cooking spray.
In a food processor, finely grind nuts with sugar and salt. Add butter, vanilla, and eggs: process until smooth. Add flour, pulse just until moistened (do not overmix).
Divide batter among ramekins and sprinkle with fresh raspberries. Place on a rimmed baking sheet; bake until firm and pulling away from sides, about 20-25 minutes.
Serve warm or at room temperature with fresh whipped cream or vanilla ice cream.