1. Preheat oven to 350 degrees.
2. Make the crust: whisk together the oil or butter, maple syrup, and vanilla in bowl until it comes together. Add the almond flour, coconut flour, and salt. Stir everything together until you have a fully incorporated crumbly dough.
3. Press the dough into an 8×8 inch pan lined with parchment paper. Make sure to press down firmly.
4. Bake for 13-15 min until the crust is golden brown and slightly darker around the edges. When you remove from the oven, use the back of a large spoon and press the crust firmly down again. Let cool completely.
5. Make the filling: put the lemon juice in a small bowl and sprinkle the gelatin on top.  Set aside.
6. Add the raspberries, water, and maple syrup to a saucepan, bring to gentle boil and then lower the heat and simmer uncovered for about 20 min, stirring a few times, until the raspberries completely fall apart.
7. Add the gelatin to the raspberry mixture and mix in until completely dissolved. Remove from heat.
8. Pour the raspberry filling over the cooled crust and refrigerate until filling is no longer jiggly, at least 4 hours.

TIP: To make the bars super easy to lift out of the pan, place your pan on a sheet of parchment, trace the the bottom of the pan with a marker, then remove pan and cut the parchment about 2 inches larger than the square you just traced. Then cut a slit from each corner, in to the line you traced. Place the paper in the pan and the corners should overlap, giving you a perfectly lined pan. Now you can lift the paper and bars out completely when ready to serve!

Adapted from recipes found at lowcarbmaven.com and downshiftology.com