Add the desiccated coconut, creamed coconut, freeze-dried raspberries, and salt and blend until evenly mixed. Add in the maple syrup, vanilla extract, and plant-based milk and blend again for a few minutes, until everything has combined and the mixture starts to stick together.
Separate the mixture into about 30g-40g weighed portions. Line a baking tray with parchment paper.
Roll the mixture into balls and then flatten them down into a chocolate bar shape using your fingers.
Set the bars on the baking tray lined with parchment paper and place in the freezer for at least 30 minutes.
Finely chop the chocolate. Melt two-thirds of the chocolate over a double boiler. Once melted, remove from the heat and stir in the remaining third of chopped chocolate. Transfer the melted chocolate to a tall jar if desired (this will allow you to dunk the bars and coat them).
Insert a toothpick into each bar and dunk them in the chocolate, sit the coated bars on a sheet of parchment paper to dry. Once set, you can dip them in the chocolate for a second coating. Lastly, sprinkle with some freeze-dried raspberries.
Store these chocolate bars at room temperature in an airtight container.