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Line the container of choice with baking/greaseproof paper.
In a bowl, mix all the pistachio layer ingredients together until you get a homogeneous mixture. The final consistency will be cookie dough-like.
Press the mixture into the lined container until you get a firm, even layer.
Set aside.
In a bowl, mix all the raspberry layer ingredients together until you get a homogeneous mixture. The final consistency will be runnier than that of the pistachio layer.
Transfer the raspberry mixture on top of the pistachio layer, and smooth out the surface with a spoon or spatula.
Freeze overnight.
Once the energy bar block has firmed up, remove from freezer and cut into even pieces of desired size.
The pistachio raspberry energy bars keep well in a closed container in the fridge for about 1 week, or in the freezer for 2 - 3 weeks.