In a small bowl, mash the raspberries well.
Add in the maple and chia seeds and whisk together until well combined.
Chill for about 30 minutes or until the jam is set.
In a food processor, combine the almonds and pecans. Pulse for about 5 second intervals until the mixture is a combination of grain like pieces with small chunks. You want there to be some small chunks still so don't over process.
Add all other crumble ingredients and process until fully combined and dates are broken down.
Press mixture firmly into a parchment lined 8x8 pan.
Remove the jam from the refrigerator and spread evenly over top.
Finally, sprinkle the crumble topping over the jam.
Allow to set in the freezer for about 15 minutes before serving.
Remove and cut into bars. Store in the fridge.