Preheat oven to 350˚F. Line an 8x8-inch baking pan with aluminum foil; coat foil with cooking spray.

Combine beans, honey, coconut oil and sugar in a food processor; cover and process until smooth. Add cocoa powder, vanilla extract, baking powder and salt; cover and process until smooth, scraping down sides as needed. Add eggs; cover and process just until blended. Pour batter into prepared baking pan.

Bake for 30 minutes or until a toothpick inserted 3 inches from the edge comes out clean. Cool completely while leaving them in the pan. 

While brownie layer bakes, prepare raspberry chia jam layer. Combine raspberries and honey in a small saucepan over medium heat. Cook 5 to 8 minutes or until the berries are thawed and begin to form a sauce. Remove from heat and stir in chia seeds. Return to heat, and cook 5 minutes, stirring frequently, or until thickened. Set aside to cool. 

For the cream cheese layer, combine cream cheese, honey, and vanilla extract in food processor; cover and blend until smooth. 

Spread cream cheese mixture over the top of the brownies; then pour the chia jam on top. 

Place in the freezer for 1 hour or until you are ready to serve. Slice into small squares.