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Line 7" square dish with parchment paper.
Place sunflower seeds into a food processor or high speed blender and pulse few times until coarsely ground. Add the rest of the ingredients and blend until the mixture comes together. Spoon the mix into the dish, spread evenly onto the base and press tightly down. Set aside.
In a double boiler gently melt coconut butter and set aside.
Blend raspberries until smooth and stir into the melted coconut butter together with maple syrup and lemon juice. Spoon onto the crust layer and smooth out evenly. Place into a fridge for about 30 min to set.
In a double boiler gently melt raw cacao butter, coconut butter and coconut oil. Stir in maple syrup. Once the raspberry layer feels firm, pour onto the top.
Place into the fridge for about 10 minutes only until set. If you leave it too long the top might crack.
Cut with a sharp knife into 16 squares.
Store in a fridge in an airtight container or freezer.