In a small saucepan, combine raspberry puree and 1/2 cup Coconut Crystals over medium heat. Cook until bubbles form at edge. Add agar-agar mixture and cook, stirring constantly just until agar-agar dissolves: about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat coconut cream and 2 tablespoons Crystals or Nectar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over Squares
. Smooth top with an offset spatula and arrange 3 cups raspberries on top. Refrigerate until set, about 2 hours (or up to overnight).