In a large bowl combine flour and panela. Using a pastry blender, incorporate coconut oil into flour until mixture resembles coarse crumbles.
Add ice water a few tablespoons at a time (up to 1/2 a cup) until and mix with hands until a soft dough forms. Form dough into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
Meanwhile, in a small bowl combine raspberries and granulated sugar. Toss to coat. Let sit for 30 minutes. Preheat oven to 350 F.
Remove dough from refrigerator and roll out to 1/4 inch thickness. Place on lined baking sheet. Spoon macerated raspberries with a slotted spoon onto middle of dough. Spread out to 1 1/2 inches from edges.
Carefully fold ends over the raspberries to enclose the crostata, pleating the edges all the way around. Sprinkle almonds onto raspberries. Transfer crostata to oven for 20 minutes, or until the edges are golden and crisp.