Coconut and Raspberry Ice Cream Bites
[Vegan, Gluten-Free]

For the Ice Cream:

1. Mix the desiccated coconut with the coconut cream, maple syrup, and vanilla extract in a medium bowl. Make sure to drain the coconut cream from any liquid before adding it to the bowl.
2. Stir until everything is well combined.
3. If you are using the freeze-dried raspberries, crush them into powder and add them to the mix.

For the Raspberry Sauce:

1. Add the berries with the lemon juice and the maple syrup in a pan and put it over medium heat.
2. Let them cook for 5 to 8 minutes. (you like to get a sauce-like consistency. But be careful not to leave the sauce with too much liquid).
3. Let it cool for 5 min.
4. Take a plastic container and first pour the raspberry sauce, then on top of the sauce, add the coconut ice cream.
5. Let it cool for at least 4 hours before serving.

For Serving:

1. Before adding the chocolate topping, make sure the ice cream has been cooled in the freezer.
2. Melt the chocolate with coconut oil.
3. Decorate any way you want.