Preheat oven to 200 degrees in a fan forced oven. Grease a medium slice dish.

To make the base, place the dates and butter in a food processor to form a paste then add the coconut flakes, flour and salt to create soft crumbs. The crumbs should stick together easily when you squeeze together.

Pour the base into the dish and press evenly into the dish, creating a mould 1-2cm up the sides.

To make the topping, clean the processor and whiz together the yogurt, coconut flour, egg and vanilla powder. Remove blade and gently fold in the raspberries.

Pour topping into base then place in oven for 10-15 mins or until lightly golden on top and the middle is set.

Allow slice to cool then refrigerate to help it set. Cut into 10 squares then store back in the fridge.