• Preheat oven to 350°F/180°C
• Cover an 8 inch square baking pan with parchment pan and set aside.
• In a food processor with the S blade attachment add the almond flour, unsweetened coconut flakes, coconut flour, sugar free maple syrup, salt, coconut oil, vanilla extract and water (starting with 8 tbsps).  Process until it gets crumbly and all the ingredients come together.  If the ingredients don’t form a ball when pressed together then add the additional 2 tablespoons of water.  Keep adding water 2 tablespoons at a time until the ingredients hold together firmly but a total of 10 tablespoons was enough for me.  
• Press the dough into the 8 inch square baking pan evenly using your fingers or in my case I used a mini rolling pin, yea I have one of those…lol.
• With a fork prick a few holes in the base to prevent it from popping while it bakes.
• Bake for 15 minutes.  Let it fully cool down before adding the jam topping.

Jam preparation

• While the bottom layer is baking, prepare the jam.  Add the raspberries, water, chia seeds, maple syrup, and vanilla extract in a small saucepan.  Cook the jam on medium heat until the raspberries have melted, stirring constantly so the jam doesn’t burn. This should take about 5-6 minutes for the jam to thicken.  You can also use an emulsion blender to speed up the process.
• Set aside the jam in a bowl and let cool to room temperature or until cold.
• Spread the jam on the bottom layer and return the pan to the oven to cook and set for 10 minutes.

Topping Preparation

• Add all the top layer ingredients into a small mixing bowl using your hand to combine the ingredients, rubbing the coconut oil and syrup all over the dry ingredients to create a crumbly batter.  This part can be a bit messy!
• Crumble these ingredients on top of the jam layer and return the pan to the oven to bake for another 10 minutes until the coconut is golden brown.
• Let the pan fully cool down by placing it in the refrigerator for 1 hour so the jam can set.  This will make slicing it easier.