Line a 20cm x 20cm square tin with baking paper and set aside.
Place dates in a small bowl and cover with boiling water. Leave to soak for 10 minutes, then drain excess water.
In a food processor, add the peanuts, almonds, dates, vanilla and salt and process until a crumb that sticks together is formed.
Transfer crumb into the lined tin and press mixture down firmly with your hands. Place in freezer to set for at least 1 hour.
Once set, remove from freezer and spread Fix & Fogg Super Crunchy peanut butter evenly across the base. Sprinkle the freeze-dried raspberries evenly across the peanut butter, press down gently. Place back in the freezer for a further 30 minutes
In a small bowl, melt together dark chocolate and coconut oil. Alternatively, for a refined sugar-free topping, add liquid coconut oil, cacao powder and maple syrup to a small bowl and mix until well combined.
Remove tin from freezer and, working quickly, evenly drizzle chocolate topping across the peanut butter and raspberry layer. Place tin back in the freezer until chocolate topping has set.
Remove bars from the freezer, slice into 8 even pieces and enjoy!
These bars can be stored in a sealed container in the freezer for up to 2 months.