Preheat the oven to 350˚F. Spray an 8-by-8-inch pan with cooking spray or brush it with oil. Line the pan with a large piece of parchment paper, leaving an overhang (you’ll use the overhang as handles to pull the bars out later).
In a medium bowl, mix together the oats, coconut, oat flour, flax seeds, chia seeds and raisins.
In a medium pot, add the coconut oil, nut butter, maple syrup, honey, almond extract, cinnamon and salt. Put the pan over medium heat and cook, stirring often with a rubber spatula, until the mixture is smooth and bubbling. Remove the pan from the heat, and dump in the dry ingredients. Stir until everything is well combined and the mixture looks like damp sand. Fold in the chocolate.
Spread the oat mixture into the prepared pan. Using damp hands, firmly press the oats into a smooth, even layer, making sure to get into the corners.
Bake 22-25 minutes, or until lightly golden around the edges. Place the pan on a wire rack and let cool 10 minutes. Put the pan in the refrigerator to cool completely (this is the hardest part!), about 30 minutes.
Gripping the foil overhang, pull out the bars and place them on a cutting board. Using a sharp knife, cut the bars: first, cut across the middle, then cut each half into 6 bars.