Preheat oven to 350°F and prepare an 8" x 8" baking dish by lining it with parchment paper or cooking spray.
In a food processor, add walnuts, almonds, dates and shredded coconut together. Blend on low speed until it becomes a crumb texture. Add in the coconut oil, vanilla extract and pinch of salt. Blend again for 5-10 seconds to make sure it is well incorporated. You will know it's blended enough when it sticks together after being squeezed between your fingers.
Transfer this crust mixture into the lined baking dish and press down firmly until the surface of the dish is evenly covered. Set aside.
To the food processor (it's up to you if you want to wash it in between uses), add the white beans and brown sugar. Blend on low until smooth and well combined. Add the egg, vanilla extract and lemon zest and blend again for 10-15 seconds.
Pour this filling over the nut crust and sprinkle the raspberries on top.
Bake for 40-50 minutes or until the bar is lightly browned and cooked through. Allow to cool for 10-20 minutes before cutting into it. Enjoy!