Raw Coconut and Raspberry Bars
[Vegan]

1. Line about 7-inch square dish with parchment paper.

To Make the Raspberry Layer:

1. Place raspberries into a small pot with the lemon juice and maple syrup and simmer for about 5 minutes, until soft and mushy. Leave to cool down.

To Make the Coconut Layer:

1. In a different, pot gently melt creamed coconut with coconut oil, stir in the maple syrup, vanilla, and a pinch of salt. Place the desiccated coconut into a bowl, pour the coconut mixture over, and mix well. Spoon 2/3 of a mixture into prepared dish and press down.

To Assemble:

1. Add raspberry mix to the remaining 1/4 of a mixture together with the desiccated coconut for assembly, and mix well. Spoon on top of the white layer and smooth down.
2. Place into a fridge for about an hour or freezer for about 30 minutes to set.
3. In the meantime, gently melt chocolate in a double boiler and leave to cool.
4. Once set remove from the fridge and with a sharp knife cut into 16 squares. Drizzle with melted chocolate all over and sprinkle with rose petals.
5. Store in a fridge.