Line a square 20-cm tin with baking paper overhanging the sides.
Place the ingredients for the bottom layer into the processor, and blend at high speed until the mixture is completely broken down and resembles a fine, sticky crumb.
Press the mixture firmly into your prepared tin and place in the fridge.
Place the ingredients for the middle layer into the processor, and blend at low to medium speed until the mixture is smooth and well combined.
Spoon or pour the mixture over the base, level the top and place into the fridge.
Place the ingredients for the top layer into the processor, and blend at low to medium speed until the mixture is smooth and well combined.
Pour the mixture onto the slice, level the top and place in the fridge or freezer to set and to store.
Slice and serve.

The Bottom
1 cup desiccated coconut
1 cup almonds
2 tablespoon almond butter
10 dates, seeds removed
3 tablespoon cacao or cocoa
1/2 teaspoon concentrated natural vanilla extract
pinch of salt

The Middle
125 gram fresh raspberries
2 tablespoon honey substitute
1 rounded tablespoon almond butter
4 tablespoons coconut oil

The Top
1 rounded tablespoon almond butter
1 rounded tablespoon honey substitute
3 tablespoon coconut oil
3 tablespoon cacao or cocoa