1/2CupUnsweetened coconut flakes + more for topping
Preheat your oven to 350 degrees and spray an8x8 inch pan with cooking spray.
In a small bowl, mix together the flax meal and warm water, and let stand for 5 minutes to gel and turn into a "flax egg."
While the flax does it's thang, place the raspberries in a small bowl and mash with a fork. Set aside.
In a separate large bowl, mix the mashed bananas, agave and coconut sugar.
Once the flax egg has sat for 5 minutes, add it into the mashed banana mixture, along with the vanilla extract and stir until well combined.
Add in all the remaining ingredients, up until the raspberries, and stir until the mixture is well combined.
Spread 3/4 of the mixture into the prepared pan. Then, spread on the mashed raspberries until they evenly cover the surface. Drop the remaining batter on top, and lightly swirl it around with a spoon, pressing evenly.
Bake until a tooth pick comes out clean and the top feels set, about 15 minutes.** Careful not to over-bake it as you want these nice and soft.
Let cool until room temperature and then refrigerate until completely cooled before slicing into bars.
You can also use one egg yolk here, if not vegan. *If you use the egg, you will need to bake these longer, more like 23-25 minutes. Store bars in the refrigerator in an air-tight container, or freeze.