Preheat oven to 350 degrees Fahrenheit. Line a nine x 13-inch baking dish with Gefen Parchment Paper and set aside.

In a food processor, mix four cups almond flour with coconut oil, maple syrup, and vanilla sugar.

Pour half the mixture into the prepared baking dish and press in an even layer to form a crust.

Cover with raspberry spread.

Add remaining cup of almond flour to the remaining dough mixture in the food processor. Pulse for one minute to make crumbs. Sprinkle generously over the raspberry spread.

Bake 30 minutes. Let cool before cutting into squares.