For the base, add the almonds and shredded coconut to a food processor and process until a fine crumb is achieved. Add the remaining ingredients and process until just combined.

Press the base into the bottom of a lined 20cm square tin.

For the filling, place all ingredients except the raspberries into a high-powered blender and blend until smooth and creamy. Remove 2/3 of the mixture and set aside.

Add the raspberries to the remaining mixture and blend until smooth and creamy.

To assemble, place spoonfuls of the two separate mixtures randomly on top of the base. Once all the mixture is used up, use a toothpick to gently swirl the two mixtures together.

Place the slice into the freezer for 2-3 hours until completely set.