Preheat your oven to 350°F (175°C).
Grease your 9x9 inch baking pan with a little oil or line it with parchment paper.
In a mixing bowl, combine the fine graham cracker crumbs with your sweetener of choice.
Evenly press the crumb mixture into the bottom of the prepared pan.
Sprinkle the raspberries over the crust, distributing them evenly.
Sprinkle the mini chocolate chips and shredded coconut evenly over the raspberries.
In a separate bowl, whisk together the full-fat canned coconut milk and the optional oil or buttery spread.
Pour this mixture evenly over the layered ingredients in the pan.
Place the pan in the preheated oven and bake for 25-30 minutes.
Once baked, allow it to cool completely on a wire rack, then slice into squares and serve!
