In a medium bowl, combine almond flour, maple syrup, melted coconut oil, and salt. Mix until a dough forms. Press the mixture evenly into a 9-inch tart pan with a removable bottom. Refrigerate while preparing the filling.

Drain and rinse the soaked cashews. In a high-speed blender, combine the drained cashews, almond milk, maple syrup, almond butter, vanilla extract, and almond extract. Blend until completely smooth and creamy, scraping down the sides as needed.

Pour the almond cream filling over the chilled crust in the tart pan. Gently spread the filling evenly with a spatula.

Place the tart in the refrigerator for at least 3 hours, or until the filling is firm enough to slice. For best results, chill overnight.

Before serving, arrange the fresh raspberries on top of the tart. Sprinkle with sliced almonds. Carefully remove the tart from the pan and slice. Serve immediately.