In a medium skillet, toast the nuts with a pinch of salt over medium heat, stirring occasionally, until fragrant and toasted, 6 to 10 minutes depending on the nut. Transfer to a food processor along with ¼ cup freeze-dried berries. Pulse until coarsely chopped—you’re looking for a mix of whole, broken, and ground pieces. Transfer to a small bowl.
Toast the sesame seeds in the same medium skillet over medium heat for 1 minute. Add the cumin, coriander, and cardamom seeds and cook until fragrant, another minute. Transfer to a food processor and pulse until coarsely chopped—again, you’re looking for a mix of whole, broken, and ground pieces. Transfer to the bowl with the nuts and berries.
Toast the coconut flakes in the same skillet over medium heat, stirring occasionally, until light golden brown, about 3 minutes. Add to the nut-spice mixture along with ¼ teaspoon salt and remaining teaspoon freeze-dried berries and toss to combine. Store the topping in an airtight container at room temperature for up to one month.