Line the square tin with parchment paper.
Assemble the Food Processor bowl onto the power unit.
Fit the Knife Blade to the Food Processor bowl.

Add mixed berries into the Food Processor bowl.
(Tip: If you are using frozen mixed berries, defrost them first.)
Attach the lid and ensure the pusher is in the feed tube.
Mix until pureed.

Add desiccated coconut, coconut oil and salt into the Food Processor bowl.
Mix until combined.
Press the mixture into the prepared square tin with a spatula or your hands until level.
Chill in the freezer for 30 minutes or until firm.

Add dark chocolate into a heatproof bowl.
Heat in a microwave until melted, stirring occasionally to prevent burning.
Alternatively, place the heatproof bowl over a saucepan of simmering water and stir occasionally until melted.
Set aside and let cool slightly until thickened.

Place a cooling rack over a large baking tray.
Remove the coconut mixture from the freezer.
Invert the square tin onto a chopping board, remove the parchment paper.
Using a sharp knife, cut into 8 equal rectangles and trim the edges if needed.
Transfer the bars onto the cooling rack.
Pour the melted chocolate over the bars until coated.
Refrigerate for 30 min – 1 hour until set.

Serve
Serve with mint leaves, strawberries, raspberries and blueberries.

Substitutions
Mixed berries can be replaced with defrosted frozen mixed berries.
Coconut oil can be replaced with coconut butter.