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Blend the raspberries, coconut and maple syrup together. Scrape down and blend a few times if needed.
Transfer the mix to a lined 2 pound loaf tin. Push down with the back of a spoon or use a dipped spatula.
Put the tin in the freezer for at least 2 hours to freeze and firm up. Leave it overnight if you wish.
Take the tin from the freezer and cut into 8 even bars. Put them back in the freezer while you melt the chocolate.
Melt the chocolate and coconut oil together.
Take the bars from the freezer. Work quickly to dip the bars in the chocolate and put them on the tray.
Sprinkle with coconut. Put them in the fridge to set for 20 minutes. They are ready to eat.