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

Line a 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 to a small pan and stirring 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.

Over 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), stirring at 30 second intervals. Pour the chocolate onto the raspberry layer and return to the freezer to set.

Freeze for about 30 minutes, then remove and serve (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!