Preheat oven to 350 degrees and line an 8x8 baking dish with parchment paper.
Whisk together eggs, coconut sugar, vanilla extract and almond butter until smooth.
In a saucepan over medium heat, melt coconut oil. Remove from heat and mix in chocolate chips until melted. Add in cacao powder and coconut flour and mix until smooth.
Combine chocolate and almond butter mixtures. Gently mix in raspberries.
Pour into baking dish. Top with extra chocolate chips and raspberries, if desired. Bake for 28-30 minutes.
Let cool. Cut into 16 squares and enjoy!