Prepare the crust
In a food processor grind the almonds as small as possible. Add the graham crackers, butter and sugar. Process for 2 minutes. Mold in a 10-inch pie or tart pan. Bake for 12 minutes at 350 degrees F. Cool.
Prepare the chocolate filling
Melt the chocolate, cream and syrup in a small sauce pan. Stir until smooth. Pour into the crust and roll the filling around to coat all of the crust. Cool. Repeat the coating process as the chocolate cools to evenly distribute the filling.
Prepare the raspberry filling
In a sieve, mash the raspberries to separate the pulp from the seeds. Add gelatin and syrup to the pulp and heat until the gelatin dissolves. Cool until it just begins to thicken. Whip the cream with the sugar and fold into the raspberry pulp. Pour in the crust and refrigerate overnight.
