Toast your hazelnuts on low for 15 minutes for 350F. Let them cool and rub off the peels. Alternatively you can purchase hazelnut meal.
Pulse your hazelnuts in a food processor until it resembles tiny crumbs
Place the rest of your ingredients for the shortbread inside the food processor with the hazelnuts and pulse until combined.
Press into a square container lined with parchment paper. Place in the freezer until you are ready with your raspberry jam
simmer your raspberries until they release their juices. Continue to simmer for a few minutes and turn off heat. Add your chia seeds and maple syrup. Leave aside
Remove your chilled shortbread and spread your raspberry jam evenly. Freeze for at least 1-2 hours until the raspberry doesn't run or it'll seep into the caramel layer
Place all your ingredients for the caramel in the cleaned food processor until it resembles gooey caramel.
With wet hands, press the caramel onto the frozen raspberry layer (the wet hands make it easier to press and won't stick to your fingers
Freeze for at least 6 hours or overnight. When ready, cut into bars using a sharp knife.
Melt chocolate in a double boiler and dip your bars! Enjoy!