Base

• 1 cup (125 g) gluten-free all-purpose flour (use plain flour if not gluten-free)
• 1 cup (112 g) ground almonds
• 4 tablespoons (60 g) vegan butter
• 2 tablespoons (30 ml) pure maple syrup
• ¼ teaspoon (1.25 g) sea salt

Raspberry Jelly

• 4 cups (480 g) fresh raspberries
• ¼ cup (60 ml) pure maple syrup
• 1 tablespoon (15 ml) lemon juice
• 2 ½ teaspoons (12.5 g) agar-agar powder

Salted Caramel

• 1 cup (256 g) cashew butter
• ¾ cup (177 ml) pure maple syrup
• 4 tablespoons (60 g) coconut oil (solid)
• 2 tablespoons (30 g) full-fat canned coconut milk or coconut cream
• 1 teaspoon (5 ml) vanilla extract
• 1 teaspoon (5 g) sea salt

Topping

• 7 oz (200 g) vegan chocolate
• ¼ cup (30 g) freeze-dried raspberries (optional)