Preheat oven to 160°C and line a baking pan with parchment paper.
Combine almond four, coconut oil, agave nectar, vanilla extract and salt in a bowl until a dough forms. Press into 24x24cm baking pan and smooth out with a spoon or your hands.
Bake for 10-15 minutes until golden. Take out the oven and let cool.
Add raspberries, agave nectar and water to a saucepan. Cook on low to medium heat for 5 minutes until raspberries soften. Remove from heat, blend with an immersion blender.
Put back on heat, add cornstarch and cook on low for another 5 minutes, whisking frequently. Remove from heat, set aside and let cool.
Pour raspberry filling over cookie base, and set in the freezer for about 4 hours until firmed up completely.
Melt 2/3 of chocolate and coconut oil over a double boiler on low heat until melted. Turn off heat and stir in remaining 1/3 of chocolate until dissolved. Set aside and let cool slightly.
Cut into 16 bars and cover each one in melted chocolate. Let sit on a cooling rack lined with parchment paper until almost dry. Sprinkle with some freeze-dried raspberry powder if you like and serve right away or keep in the fridge for up to one week.