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1.
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Preheat your oven to 350 F and spray an 8x8 inch pan with cooking spray.
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2.
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In a small bowl, mix together the flax meal and warm water, and let it stand for 5 minutes to gel and turn into a flax egg.
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See note.
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3.
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While the flax does its thing, place the raspberries in a small bowl and mash with a fork.
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Set aside.
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4.
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In a separate large bowl, mix the mashed bananas, agave and coconut sugar.
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5.
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Once the flax egg has gelled for 5 minutes, add it into the mashed banana mixture, along with the vanilla extract and stir until well combined.
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6.
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Add all the remaining ingredients, except the raspberries, and stir until the mixture is well combined.
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7.
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Spread 3/4 of the mixture into the prepared pan.
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Then, spread on the mashed raspberries until they evenly cover the surface.
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Drop the remaining batter on top, and lightly swirl it around with a spoon, pressing evenly.
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8.
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Bake until a tooth pick inserted in the center comes out clean and the top feels set, about 15 minutes (see note).
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Be careful not to over-bake it as you want these nice and soft.
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9.
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Let them cool until room temperature and then refrigerate until completely cooled before slicing into bars.
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10.
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Devour!
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Notes: 1.
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You can also use one egg yolk here, if not vegan.
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If you use the egg, you will need to bake these longer, more like 23-25 minutes.
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2.
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Store bars in the refrigerator in an airtight container, or freeze.
