1-Reduce the raspberries by heating 150g in a saucepan over medium-high heat, mashing with a fork until thick and glossy, reducing to about 75g. Let it cool completely before moving on.

2-Line a 9×5-inch loaf tin with parchment paper to make removal easy later.

3-Soften 140g medjool dates by soaking them in boiling water for 10 minutes, then drain and blend with 90g nut butter or tahini, 30g cocoa powder, 2 tablespoons melted coconut oil, and a pinch of salt until smooth. Press this mixture into the tin and chill it in the fridge.

4-Mix the reduced raspberries with 120g desiccated coconut, 45ml maple or agave syrup, 60g coconut yoghurt or cream, 60g melted coconut oil, and half a teaspoon vanilla essence until it forms a sticky mixture. Spread this over the base and chill for 45 minutes.

5-Melt 150g dark chocolate with 1 tablespoon coconut oil until smooth, then pour it over the raspberry layer. Add optional decorations like freeze-dried raspberries and extra desiccated coconut for a nice touch. Chill for another 45 minutes or until fully set.

6-Slice into 8 bars or 16 smaller squares using a sharp, hot knife for clean cuts.