Line 8×8-in. baking dish with parchment paper and set aside.

In small saucepan over low heat, combine 1/2 cup coconut butter, 1/2 cup maple syrup and 1/3 cup cashew butter. Stir continuously until fully melted and smooth. Remove from heat and stir in 1 tsp. vanilla extract and 1/4 tsp sea salt.

Place 4 cups crisp rice cereal in large mixing bowl. Pour warm mixture over cereal and gently fold until evenly coated. Fold in freeze-dried raspberries.

Transfer mixture to prepared pan. Press down very firmly and evenly to compact bars.

Refrigerate for 45–60 minutes, or until fully set.

Melt 1 cup vegan chocolate chips. Drizzle or spread evenly over chilled bars. Return to refrigerator for 10–15 minutes until chocolate sets.

Lift bars out using parchment paper and slice into squares.