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Add the frozen raspberries, desiccated coconut, and honey to a blender or food processor, and blitz until well combined.
Transfer the mixture to a lined baking tin, pressing it down evenly. Freeze for at least 2 hours, or ideally overnight, until firm
Melt the chocolate.
Remove the raspberry mixture from the freezer and slice into bar shapes.
Dip each bar into the melted chocolate, place on a lined tray, and return to the freezer for another hour or until set.
Keep frozen until ready to enjoy.