Line a loaf tin with baking paper. For the brownie, process the nuts in a high-powered blender until they form crumbs. Add the remaining ingredients and blend once more until everything comes together and turns a gooey, chocolate colour. Press into the tin, then place in the freezer to chill while you make the filling.
Blend each of the raspberry filling ingredients (apart from the Lucy Bee Coconut Oil) until smooth. Pour in the coconut oil, then blend once more until combined.
Pour the raspberry mixture over the brownie, then place back in the freezer to set overnight.
Once ready to serve, leave to come to room temperature for 20 or so minutes, then cut into slices and serve drizzled with raw cacao sauce.