In a bowl, mix almond flour, melted coconut oil, and maple syrup until combined. Press mixture evenly into the bottom of a 9-inch tart pan. Refrigerate while preparing filling.

Drain soaked cashews and add to a food processor with almond butter, coconut cream, honey, vanilla extract, and almond extract. Blend until completely smooth and creamy, scraping down sides as needed.

Pour the almond cream filling over the chilled crust and spread evenly with a spatula to create a smooth surface.

Arrange fresh raspberries decoratively on top of the almond cream, covering the entire surface in concentric circles or your preferred pattern.

Refrigerate the tart for at least 2 hours or until the filling is firm and set.

Remove tart from pan, slice with a sharp knife, and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.