Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8” pan with oil or vegan butter, then line with parchment paper.

In a food processor, combine gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt. Blend until the mixture forms a dough.

Evenly press the dough into the prepared pan and smooth it with a spatula. Prick the dough several times with a fork.

Bake for 15-18 minutes until slightly browned. Remove from oven and allow to cool.

Place raspberries in a saucepan over medium heat. Cook for about 10 minutes until jammy. Blend until smooth and strain to remove seeds, then return to the pan.

Add maple syrup, lemon juice, and agar-agar powder to the strained raspberry puree. Bring to a boil, then reduce heat and simmer for 3 minutes. Remove from heat and let cool for 10 minutes.

Pour the slightly cooled raspberry jelly evenly over the shortbread base. Freeze for 30 minutes to set.

In the food processor, blend cashew butter, maple syrup, solid coconut oil, coconut milk or cream, vanilla extract, and sea salt until smooth.

Pour the caramel evenly over the set jelly layer and smooth the top with a spatula. Freeze for at least 4 hours or overnight.

Melt two-thirds of the vegan chocolate over a double boiler. Stir in remaining third until melted and glossy.

Spread the melted chocolate evenly over the caramel layer. Sprinkle freeze-dried raspberries on top if desired. Refrigerate for 15 minutes to set the chocolate.

Heat a sharp knife in boiling water, dry it, and use it to slice through the layers.

Store slices in an airtight container in the fridge for 3-5 days or freeze unused portions.