Preheat oven to 350° and line a 9 inch square pan with parchment paper.
In a mixing bowl, combine almond flour, coconut flour, vanilla, cinnamon, honey and coconut oil. Stir together until it is well combined.
Press the dough (set aside 1/4 of dough to be used for the topping) into the bottom of the pan and bake for 10 minutes.
For the filling combine the raspberries, maple syrup, coconut flour and coconut oil. Cook over medium heat, pressing the berries to break down. Cook for 2-3 minutes, until the mixture is thick and no fully formed berries remain. It should look like a jam.
Once the crust is cooked let cool for 10 minutes. While that is cooling add chopped walnuts and shredded coconut to the remaining 1/4 cup of dough.
Spread the berry layer on the crust and then sprinkle the dough mixture evenly on top. Press down gently to make sure it stays in place. Bake for 15 minutes.
Let pie bars cool, cut into squares, and store in the fridge for up to one week!