Pre-heat the oven to 180C/350F. Line a 33cm x 23cm/13-inch x 9-inch baking pan with baking/parchment paper.

Place the biscuit base ingredients in a food processor. Blend until combined and a dough ball has formed. Place in the pan and flatten with your hands until it covers the whole pan. Bake for 10 minutes. Cool.

Place the raspberries and honey in a saucepan. Cook over medium heat until the berries have broken down, then reduce the heat and cook until thickened. Cool, then pour over the base.

Pour the honey and ½ cup water into a saucepan. Bring to a boil, then cook until it reaches 115C/240F. Meanwhile, mix the gelatin with ½ cup warm water. Stir thoroughly until combined and pour into a stand mixer. On low speed, slowly add the honey mixture until completely combined. Turn the speed to high, then whip for 10-15 minutes or until the mixture is white, glossy, and thick.

Pour the marshmallow over the base and spread evenly. Refrigerate until firm.

Melt the coconut oil in a saucepan. Stir in the cacao powder and stevia. Mix thoroughly. Cool to room temperature, then pour over the marshmallow. Refrigerate until firm.

To serve, remove from the tray and cut into small pieces.