Preheat the oven to 350°F. Combine all the biscuit layer ingredients in a bowl and mix until a dough forms.

Line an 8x8 inch baking dish or brownie pan with parchment paper. Evenly press the biscuit dough into the dish to form the base. Bake in the oven for around 15 minutes, until lightly browned and cooked through. Allow to cool.

Make the raspberry layer by adding all the ingredients into a small pan and stir over a low heat. Break up the raspberries as they cook so a jam forms. Keep stirring for around 5 minutes, until thickened. Allow to cool.

On a medium heat mix the coconut milk and coconut oil until combined.

Mix all of the remaining ingredients for the coconut layer together. Add the coconut milk and oil mixture to the dry ingredients and combine well.

Add the coconut mixture to your cooled biscuit base and spread evenly. Place in the freezer until set (around 1 hour). Once the coconut layer is hard, spread the raspberry layer over the top of it and return to the freezer to set (around 1 hour).

Break the chocolate bar into small pieces, then place in a suitable bowl and melt in the microwave (around 3 minutes). Pour the chocolate onto the raspberry layer and return to the freezer to set.

Remove from the freezer after around 30 minutes before serving (this makes it easier to cut). The slices can be stored in the fridge for around a week or in the freezer for around 3 months – if they last that long!