Preheat oven to 325 degrees F. Grease an 8×8 glass baking dish and line with parchment paper. Add all ingredients for the crust into a food processor and pulse until completely combine. The dough should mix into a slight ball once combined. Put dough in a pan and use your fingers to press dough around evenly throughout the pan. Poke holes with a fork in the dough to keep it from rising in the oven. Bake crust for 18-20 minutes, until golden brown. Remove then let crust cool for about 10-15 minutes.
For the chocolate layer
Place 1 cup of chocolate chips in a double boiler over low heat and melt chocolate. Stir until chocolate has melted and becomes shiny. Remove from heat and let cool for about 5 minutes then add in vanilla and mix.
Scoop coconut cream from the can and place in the bowl with the melted chocolate. Fold coconut cream into chocolate and continue to fold until no white coconut cream remains.
Pour chocolate layer onto crust and smooth out throughout the baking dish. Press raspberries throughout the dish and top with the last 1/3 of mini chocolate chips.
Place cookie bars in the fridge to set for 1 or more hours before serving. Slice into 16 bars and eat up!
*remove the cream layer from the can of coconut milk and use the water in shakes or just drink!