Line an 8x8-inch pan with parchment paper, leaving overhang on the sides.
In a bowl, mix desiccated coconut, coconut oil, maple syrup, and a pinch of salt until evenly combined.
Press the coconut mixture firmly into the prepared pan to form an even base layer.
In a saucepan, simmer the raspberries with the water, maple syrup, orange juice, and orange zest until the berries break down and the mixture becomes syrupy.
Stir in chia seeds and let the mixture sit 5 minutes to thicken.
Spread the raspberry chia layer evenly over the coconut base.
Chill until set, then slice into bars.
