In a small bowl combined the shredded coconut, whipping cream and vanilla.
Mix well.
Spoon into a silicone bar mold.
This made 12 for me.
Press mixture into each mold firmly.
Freeze for 1-2 hours.
In a saucepan melt the chocolate and the coconut oil.
Stir until smooth.
Remove bars from the silicone mold and place on a metal rack with parchment underneath.
Drizzle melted chocolate over each bar, covering well.
Sprinkle crushed raspberries and pea flowers on each bar.
Place back in freezer for 5 minutes.
They are ready.
Keep in fridge.
Enjoy!