Preheat oven to 350° and line a 8x8 (or 9x9) pan with parchment paper. Set aside.
Make the shortbread. In a large bowl, combine the coconut flour, SunButter, maple syrup, and vanilla. Mix well until everything is combined and no dry spots remain. Press 3/4 of the mixture into the bottom and bake for 10-12 minutes, until the edges are lightly brown.
While the crust is baking, make the raspberry filling. Add raspberries, maple syrup, arrowroot and salt to a small saucepan and cook over medium heat until thick- about 7 minutes. Stir regularly and help break up the chunks. Pour into a bowl and place in the fridge until needed.
Make the crumb topping: combine the remaining shortbread mixture with the chopped sunflower seeds and mix well, until crumbly.
Once the crust is done baking, remove from the oven and let cool 5 minutes. Spread raspberry mixture evenly over the crust. Sprinkle the crumb topping on top of the raspberry layer and press in lightly. Bake 20 minutes.
These are best stored in the fridge.