• Preheat oven to 350°F/177°C. Prepare a 8" by 4" loaf pan by lining it with parchment paper. Set aside.
• In a large bowl, beat together egg, coconut oil, vanilla extract and honey until combined. Stir in the rolled oats, baking powder and salt.
• Press the oat mixture into the bottom of the loaf pan.
• Bake at 350°F/177°C for 15-20 minutes, until lightly golden. Remove from oven and cool slightly.

For the filling:

• In a microwave-safe bowl, add in the chocolate chips and microwave in 30 second increments until melted. Stir in the SunButter with a spatula.
• Scoop the SunButter-chocolate mixture on top of the baked oat layer. Smooth the chocolate with an offset spatula.
• In a small bowl, dust the fresh raspberries with 1 tablespoon flour. Place the dusted raspberries onto the chocolate layer.

For the topping:

• In a small bowl, combine the oats, coconut oil, and honey. Use your hands to clump the mixture on top of the raspberries.
• Place into the oven and bake for another 10 minutes.
• Remove from the oven and let cool completely. Place into the fridge for at least 2-4 hours before slicing into bars or squares.