Line an 8x8 square pan with parchment paper. Grease the parchment with coconut oil.
To make the chocolate layers, add the cacao (or cocoa powder), coconut oil, and maple syrup to a small pan over low heat (a double boiler works great here if you have one). Stir constantly until the mix is melted and smooth.
Pour 2⁄3 of the chocolate mixture into the bottom of the square pan, setting the other 1⁄3 aside. Place the pan in the freezer for 15 minutes to set.
Make the caramel by softening the dates in hot water for 1-2 minutes, then drain and remove pits. Blend in a blender until smooth. In a sauce pan, add the almond butter, maple syrup, coconut oil, pureed date mix and almond extract over medium to low heat, stirring constantly for 3-5 minutes or until melted.
Let the mixture cool, then pour over the chilled base chocolate layer and spread out until even. Pop back in the freezer for 15-20 minutes. Pour the remaining chocolate mixture over top, carefully smoothing out. Sprinkle with sea salt and raspberries.
Return to the freezer for 30 minutes. Slice into individual bars when you’re ready to serve.