Preheat the oven to 350°F. Grease and line an 8x8 baking pan with parchment and set aside.
Whisk together the flaxseed meal and water in a small bowl. Set aside for 5 minutes.
Once gelled, blend the flax egg, chickpeas and banana in a food processor until completely smooth.
Add the dry ingredients (minus the hemp hearts, chocolate chips and raspberries) and blend again until smooth. Pulse in the remaining ingredients.
Dump the batter into the prepared pan. Sprinkle with additional chocolate chips and raspberries if desired and bake on the center rack for 25 - 30 minutes until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 - 15 minutes, then transfer to a wire rack and cool completely before slicing.
Slice into 12 - 16 bars. Store in an airtight container for 2 - 3 days.