Preheat your oven to 350°F (175°C). This is essential for ensuring that your squares bake evenly.
Lightly grease the 9x9 inch baking pan or line it with parchment paper for easy removal later.
In a mixing bowl, combine the fine graham cracker crumbs, pinch of stevia (or maple syrup/sugar), and melted butter or oil (if using). Mix until the mixture resembles wet sand.
Evenly press the graham cracker mixture into the bottom of the prepared baking pan. Make sure to pack it down firmly for a solid base.
Sprinkle the shredded coconut evenly over the graham cracker crust, followed by the raspberries and mini chocolate chips.
In another bowl, whisk together the full-fat canned coconut milk and sweetener (if using). If you’re using stevia, make sure to add the water here.
Pour the coconut milk mixture over the layers in the baking pan, ensuring everything is evenly coated. Bake in the preheated oven for about 25-30 minutes or until the top is golden and the edges are bubbly.
Once baked, remove from the oven and let the squares cool completely in the pan. Once cooled, cut into squares and serve.
