Preheat your oven to 350°F (175°C). Grease an 8" square pan and line with parchment paper. Blend gluten-free flour, ground almonds, vegan butter, maple syrup, and salt in a food processor until a dough forms. Press into prepared pan and prick with a fork. Bake for 15-18 minutes until golden and cool completely.

Simmer fresh raspberries in a saucepan over medium heat for about 10 minutes until jammy. Blend until smooth, optionally sieve. Combine raspberry puree, lemon juice, maple syrup, and agar-agar in the same pan. Boil, then simmer for 3 minutes, stirring. Cool slightly, pour over shortbread, and freeze for 30 minutes.

In a blender, combine cashew butter, maple syrup, coconut oil, coconut milk, vanilla, and salt. Blend until smooth. Spread over the chilled raspberry layer and return to freezer for at least 4 hours.

Melt two-thirds of the vegan chocolate in a double boiler over gentle heat, stirring until smooth. Remove from heat, stir in remaining chocolate to temper. Pour over caramel layer, spreading evenly. Sprinkle with freeze-dried raspberries if desired. Chill in fridge for 15 minutes.

To serve, heat and dry a knife with boiling water for clean slicing. Cut into squares and store leftovers in an airtight container in the fridge for 3-5 days.