1. In a container, place the coconut, raspberries, syrup, and vanilla.
2. Blend very well until forming a homogeneous paste.
3. Transfer the paste to a baking sheet and press it well, trying to compact it against the bottom.
4. Take to the freezer for 4 hours.
5. Remove and cut into bars.
6. In the microwave, melt the chocolate with the coconut oil. Do it in 20-second intervals.
7. Pour the chocolate over the raspberry bars and take them back to the refrigerator.