NOTE: For best results, soak your nuts in filtered water for 1-4 hours.
For the coconut base place the almond meal, desiccated coconut, coconut oil, vanilla bean and half of the Lakanto Maple Syrup in a food processor and pulse until well combined.
Using your fingers, press the coconut base mixture into the base of a brownie pan, square or circle cake tin, lined with baking paper. Place in the fridge or freezer to firm up and set.
Meanwhile, in a food processor, combine the raspberry layer ingredients with the remaining Lakanto Maple Syrup and blitz until smooth, creamy and well combined.
Pour your raspberry layer on top of your pre-set coconut base, and return to the fridge to set. Best sliced with a warm knife. Keep stored in an airtight container for up to 10 days in the fridge or 3 months in the freezer.