Blend all the ingredients for the biscuit layer in a blender. Put into the desired baking tin and bake for about 10 minutes at 170 degrees. In the meantime, boil the raspberries in a saucepan with the chia seeds and a little water. Allow the raspberries and the baked base to cool slightly. Then put the raspberry mixture on the base as a second layer and let it freeze in the freezer.
Cover the bars with the melted matcha chocolate and put them in the freezer to set. Put them out of the mold and enjoy!
