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Line about 7"square dish with parchment paper.
Place raspberries into a small pot with 1 teaspoon lemon juice and 1 teaspoon of maple syrup and simmer for about 5 min until soft and mushy. Leave to cool down.
In a different pot gently melt creamed coconut with coconut oil, stir in 3 tablespoons maple syrup, 1 teaspoon vanilla and pinch of salt. Place 125 grams desiccated coconut into a bowl, pour the coconut mixture over and mix well. Spoon ⅔ of a mixture into prepared dish and press down.
Add raspberry mix to the remaining ¼ of a mixture together with 25 grams of desiccated coconut and mix well. Spoon on top of the white layer and smooth down.
Place into a fridge for about an hour or freezer for about 30 min to set.
In the mean time gently melt chocolate in a double boiler and leave to cool.
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.
Store in a fridge.