Honey Raspberry Coconut Bars

Ingredients

In a small sauce pan, combine the raspberries, BeeMaid Honey (2 Tbsp) and lemon juice. Mash the raspberries and heat on medium until you've created a sauce-like texture.
Remove from heat and add in the chia seeds to your mixture until thick and smooth. Pour in a bowl and let cool.
Using a food processor, add in the desiccated coconut, vanilla, coconut oil, coconut cream and the remaining BeeMaid Honey (1 1/2 Tbsp). Blend until fully combined.
Press the coconut mixture into a loaf tin lined with parchment paper. Place in refrigerator for 10 minutes.
Remove, and top with the cooled raspberry chia mixture - spreading it out in an even layer. Place in the freezer for 1-2 hours until both layers have set. Remove from teh parchment and cut into small squares or rectangles.
Dip in the individual coconut bars in melted dark chocolate, coating evenly on each side. Set on a drying rack with parchment paper underneath. Sprinkle with sea salt for garnish.
Place the choccolate coated bars back in the freezer for 10 minutes until the chocolate is set and enjoy!