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1
Preheat the oven to 325F.
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2
Lightly oil a 9- by 13-inch glass baking pan with canola oil spray.
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3
Heat the butter and chocolate in a glass bowl in the microwave on high for 1 1/2 minutes, or until melted.
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4
Remove from the microwave and whisk together until the chocolate melts completely, then whisk in 3/4 cup of the agave nectar, the eggs, and 2 teaspoons of the vanilla extract until well blended.
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5
Next, whisk in the flour.
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6
Pour into the prepared pan and bake for 15 minutes, or until the crust is set.
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7
Remove from the oven.
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8
Increase oven temperature to 350F.
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9
In a small bowl, mix together the raspberry jam with the orange extract.
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10
Spread evenly over the chocolate crust.
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11
In a large bowl, using an electric mixer, beat the egg whites with the remaining 1/2 teaspoon vanilla extract until slightly thickened, about 1 minute.
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12
Add the remaining 3/4 cup agave nectar and salt.
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13
Beat at medium to high speed until fluffy but not dry, about 30 seconds.
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14
Add the cocoa powder and almond meal.
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15
Beat until well blended.
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16
Pour the mixture over the raspberry jam layer and bake for 20 to 25 minutes, until the top is set.
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17
Let cool in the pan, then cut into bars.
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18
Sift extra cocoa powder over the bars before serving if desired.
