Line the bottom of a 4″ (12 cm) cake pan with a loose bottom.
To make the base: Chop the almonds and rolled oats in a food processor first, then add other base ingredients until all blitz together. Press the mixture into the bottom of the pan and place into the freezer while we make the cream layer.
To make the cream layer: In a blender, blend all cream layer ingredients EXCEPT the raisins, that means almond flour, coconut cream, maple syrup, almond milk, apple cider vinegar, vanilla, salt, and espresso, until smooth. Stop and scrape down the sides if needed.
Take out the pan from the freezer. Spread the cream layer mixture onto the base, then sprinkle some raisins evenly and insert them into the cream layer. Smooth the top and return to the freezer for 15 minutes or until the cream layer is set.
To make the chocolate layer: Combine all ingredients by using a double boiler until all incorporated.
Pour the chocolate mixture onto the cream layer and freeze for another 15 minutes or until the chocolate layer is set. Remove from the pan, slice, and enjoy!