In a high-speed blender or food processor, combine your unsweetened coconut, dried raspberries, and granulated sweetener and blend until combined.
Transfer to a large mixing bowl. Add your chilled coconut cream (only the cream layer- Not the liquid!) and melted coconut oil and mix until well combined.
Transfer to a lined baking tray (8 x 8 inch for thicker bars, loaf pan for ultra thick bars and 10 x 10-inch pan for thinner bars). Press into place and refrigerate until firm.
Once firm, cut into squares or bars and set aside. Melt your chocolate chips of choice and moving quickly, dip each bar into the melted chocolate until coated. Once all bars are coated, refrigerate until firm.
* To keep it keto-friendly, use 1/4 cup. ** See post content for various options *** It is imperative to use chilled coconut cream. Refrigerate it overnight. The day you use it, remove the water from the can and remove the cream layer on top. Depending on which brand you use, you may need 2 cans to fill an entire cup. **** See post content for various options and homemade keto versionNo Bake Raspberry Coconut Crack Bars need to be kept refrigerated, but are also freezer friendly too.