Place the desiccated coconut and cashew butter into a food processor. Blend the mixture for 2–3 minutes, or until it forms a smooth, cohesive, buttery texture. Pause as needed to scrape down the sides to ensure even blending.

Add the melted coconut oil, rice malt syrup, vanilla extract, and sea salt to the processor. Continue blending until all ingredients are fully integrated, forming a thick and uniform mixture.

Add the raspberries to the food processor. Blend until the berries are fully incorporated and the mixture becomes smooth and evenly colored throughout.

Line a small container or dish with plastic wrap, ensuring it extends beyond the edges for easier removal. Transfer the blended mixture to the prepared dish. Press it firmly and evenly using your fingertips or the back of a spoon to remove air pockets and create a dense texture.

Place the container in the freezer for 15 minutes to allow the mixture to firm and set properly.

After firming in the freezer, transfer the mixture to the refrigerator for continued storage. Once it reaches the desired level of firmness, remove it from the dish, slice into squares, and serve.