In a mixing bowl, combine the shredded coconut, coconut cream, maple syrup or agave nectar, vanilla extract, and a pinch of salt. Mix well until all the ingredients are evenly incorporated.

Line a baking dish or tray with parchment paper. Press the coconut mixture into the lined dish, forming a rectangular shape. Make sure the layer is evenly spread and compacted. Place the dish in the freezer to set while you prepare the raspberry layer.

In a small saucepan, heat the frozen raspberries and maple syrup or agave nectar over low heat. Stir occasionally and let the mixture simmer for about 5 minutes until the raspberries break down and become syrupy.

Remove the saucepan from the heat and stir in the chia seeds. Let the mixture sit for 5-10 minutes to allow the chia seeds to gel and thicken the raspberry mixture.

Take the coconut layer out of the freezer and spread the raspberry mixture evenly on top. Return the dish to the freezer and let it set for at least 2 hours or until firm.

Once the coconut and raspberry layers are firm, remove the dish from the freezer and lift the bar out of the dish using the parchment paper. Cut the bar into individual Bounty-sized pieces or your preferred shape.

In a microwave-safe bowl or using a double boiler, melt the dark chocolate chips or chopped chocolate with the coconut oil, stirring until smooth and well combined.

Dip each coconut-raspberry bar into the melted chocolate, ensuring all sides are coated. Place the coated bars on a parchment-lined tray.

Once all the bars are coated, place the tray in the refrigerator to allow the chocolate to set for about 30 minutes.

Once the chocolate has hardened, your Vegan Raspberry Bounty Bars are ready to be enjoyed! Store them in an airtight container in the refrigerator.

These Vegan Raspberry Bounty Bars are a delightful combination of coconut, raspberry, and chocolate, and they are perfect for those following a vegan or plant-based diet. Enjoy!