To make the brownie base, add all dry ingredients to a food processor and blitz until they resemble coarse bread crumbs. Add the coconut oil and water and pulse until the mixture starts to come together. Line a slice tray with baking paper and press the brownie mixture in the tin evenly. Set aside.
In a food processor or blender, add all the caramel ingredients and blend until silky. If the mixture starts to split because of the oil, add more coconut cream, a tablespoon at a time and scrape down the sides of the food processor before mixing. Repeat until you obtain a smooth consistency.
Pour the caramel mixture over the brownie base and even out using a spatula. Finish with a sprinkle of raspberries and pop in the freezer to set for at least 45 minutes.
When ready to serve, remove from the freezer and allow the slice to thaw for a few minutes before slicing. Enjoy!