Here's a variation on the first raw bounty bars I made. The raspberry powder adds a special touch. You can see the subtle colouring in the pic. I found the chocolate melts really quickly once out of the fridge.

1/4 c coconut butter
2 Tbs coconut oil
1 tsp freeze-dried raspberry powder 
1/2 tsp vanilla extract or powder
3 Tbs coconut nectar (I used rice malt syrup)
pinch sea salt
1 1/2 c desiccated coconut

chocolate coating:
1/3 c cacao butter
1 Tbs coconut oil
1/3 c cacao powder
1 Tbs coconut nectar

Soften the coconut butter and coconut oil in a bowl. Add 
raspberry powder, vanilla, rice malt syrup and salt and mix well. Finally mix in the coconut. Form into 16 logs about 2 x 4 cm long. Place on a lined tray and put in freezer.
Melt the chocolate coating ingredients over a low heat in a small saucepan. Once mixed and melted, use 2 forks to coat each bar and leave on a lined baking sheet to set in the fridge.
These will keep in the fridge for a week or so.