In a coffee grinder or small food processor, process dried berries until they are a fine powder. Set aside.
In a medium saucepan over medium heat, combine coconut butter, coconut oil, shredded coconut and sweetener. Stir frequently until all ingredients are well combined and melted.
Pour about half of the mixture into the prepared baking pan. Add the raspberry powder to the remaining mixture in the pan and stir until well combine.
Dollop the raspberry mixture overtop the coconut mixture in the pan and swirl with a knife. Freeze or refrigerate until set and then break into chunks.
Serving size varies on how you break up the bark but I found this made about 12 servings. Each serving has 6.56 g of carbs and 4.11 g of fiber. Total NET CARBS = 2.45 g.Food energy: 234kcal Total fat: 23.56g Calories from fat: 212 Cholesterol: -- Carbohydrate: 6.56g Total dietary fiber: 4.11g Protein: 1.72g