These bars are so delicious and simple to prepare. The only thing you need to remember to do is get the raspberries in the freezer overnight before making the next day.

Line a shallow 20cm square tin with parchment paper. Place the pistachios, maple syrup and coconut oil with a pinch of salt in a food processor and blitz until you have a mixture which comes together as a paste but with lots of texture so don’t worry about getting it too smooth.

Press this mixture into the tin levelling the surface to get an even layer using the back of a spoon. Place in the fridge to chill whilst you prepare the raspberry layer.

Place all the raspberry layer ingredients in the food processor and again blitz until you have a thickened paste like mixture. Spread this over the pistachio layer again levelling out the surface to get an even layer using the back of a spoon. Place in the fridge again to really chill down, leave about 30 minutes before decoration.

Break the chocolate up into pieces and either melt in the microwave or place in a heatproof bowl and set over a pan of gently simmering water and carefully melt stirring every now and then.

Remove the set pistachio and raspberry mixture from the tin using the parchment paper to help lift out of the tin. Place on a board and using a teaspoon simply drizzle the melted chocolate over the top of the raspberry layer. Carefully using a sharp knife cut into bars or squares depending on your preference. Whilst the chocolate is still sticky place fresh raspberries on top to decorate. Leave to set in the fridge and then serve.

For the pistachio base

  • 150g shelled pistachios
  • 2tbsp maple syrup
  • 1tbsp coconut oil
  • Pinch salt

For the raspberry layer

  • 150g rolled oats
  • 100g ground almonds
  • 50g desiccated coconut
  • 150g frozen raspberries
  • 80g Medjool dates

To decorate

  • 100g dark chocolate
  • 150g BerryWorld raspberries