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Combine all ingredients for the shortbread base in a stand mixer until it comes together in a ball. Don't overwork it.
Roll out the shortbread dough on a floured surface and place it into a lined tray. Cut the edges neatly and use the offcuts to fill any holes.
Or make it easier by using a baked base of crushed choc ripple biscuits, extra cocoa for bitterness, and melted butter.
Prick the shortbread all over with a fork and bake for 20 minutes at 160c.
Lightly toast the coconut, then mix it together with the condensed coconut milk, 2 tbsp raspberry powder, and 2 tbsp almond flour.
Layer the raspberry coconut mixture on top of the baked shortbread base.
Melt 200g dark chocolate (with a splash of milk chocolate), add a splash of neutral oil, and mix well.
Pour the melted chocolate over the raspberry coconut layer, tap to flatten it, and dust with more raspberry powder.
Crush some freeze dried raspberries over the top.
Let the tray bake set, then cut it into bars.