Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper, leaving an overhang on two sides for easy removal.

In a medium bowl, combine 1 1/2 cups graham cracker crumbs with your chosen sweetener: either a pinch of uncut stevia (add 2 tbsp water if you select stevia) OR 2 tbsp pure maple syrup or sugar of choice. If using the optional 3 tbsp oil or buttery spread, add it to the crumbs now.

Mix until the crumbs are evenly moistened, then transfer the crumb mixture to the prepared pan. Press the crumbs firmly and evenly into the bottom of the pan to form the crust.

Mash 1 1/4 cups raspberries (or other berries) lightly with a fork, then spread the mashed berries in an even layer over the crust.

Sprinkle 1/2 cup mini chocolate chips evenly over the berries, then sprinkle 2/3 cup shredded coconut over the chocolate chips, then sprinkle the remaining mini chocolate chips on top.

Pour 1 1/4 cups full-fat canned coconut milk evenly over the layered ingredients so it soaks through the top.

Bake in the preheated oven for 33 minutes, until the edges are set and the center is mostly set (it may be slightly jiggly).

Remove from the oven and let the pan sit at room temperature for 15 minutes to firm up.

Using the parchment overhang, lift the slab from the pan and place on a cutting surface. Slice into bars (size as you prefer), wiping the knife clean between each cut for neat slices.