Instructions

• Line a loaf tin with baking paper.
• Add the desiccated coconut, raspberries, vanilla extract, and maple syrup to a food processor. Pulse for a few seconds until the mixture starts to come together.
• Press the mixture into the loaf tin and place in the freezer for 1 to 2 hours until solid. Slice into 16 even-sized bars and place back in the freezer while you melt the chocolate using your preferred method.
• Spear each bar using two forks and dip in the melted chocolate before placing on a baking sheet lined with baking paper.
• Once each bar has been coated in chocolate, place the bars back into the freezer to set.