For the Brownie Base: Add the almond meal, tahini, cacao, maple syrup, coconut oil, and salt to a food processor. Blend for 20–30 seconds until thick and fudgy. It should clump when pressed, look slightly glossy, and not be crumbly.

Press firmly into a lined loaf tin, compacting well with the back of a spoon. Place in the fridge while preparing the raspberry layer.

For the Raspberry Layer: Add the raspberries to a saucepan over low-medium heat. Cook for 5–8 minutes, stirring occasionally, until thick, jammy, and most excess liquid has evaporated.

Remove from heat and allow to cool slightly. Stir through the coconut oil and salt.

Add the shredded coconut gradually, mixing between additions, until the mixture becomes thick and spreadable. It should hold its shape, not appear glossy or wet. Spread evenly over the brownie base.

Refrigerate 20–30 minutes to firm.

For the Topping: Melt the dark chocolate gently using a double boiler or low microwave bursts. Stir through the olive oil until glossy and smooth.

Pour over the raspberry layer and spread evenly. Sprinkle with flaky salt if desired. Refrigerate 20–30 minutes until set.

Slice & Store: Slice with a warm knife for clean edges. Store in an airtight container — cool room temperature for 1–2 days (out of direct heat), or refrigerated for up to 5 days. Bring to room temperature before serving for best texture.