Prepare your pan by lining an 8x8 inch (20x20 cm) pan with parchment paper, leaving some overhang on the sides to act as handles for easy removal later.
Create the raspberry magic!
In a food processor, high-speed blender, or a clean coffee grinder, pulse the freeze-dried raspberries until they form a fine, vibrant pink powder.
Gently melt the coconut base in a small saucepan over low to medium heat.
Combine the coconut butter, coconut oil, shredded coconut, and powdered sweetener, stirring frequently until everything is completely melted and smoothly combined.
Remove the saucepan from the heat and immediately stir in the raspberry powder.
Mix well until the color is uniform and there are no clumps.
Pour the beautiful pink mixture into your prepared pan and spread it into an even layer.
Refrigerate for at least 4 hours or freeze for 1-2 hours, until completely firm.
Once firm, use the parchment paper handles to lift the block from the pan.
Cut into 12 equal pieces and serve chilled.
Adjust the sweetness to your liking.
Taste the melted mixture before adding the raspberry powder and add more sweetener if desired.
