Blend Cocobella, chia and mixed berries.
Place mixture in the centre of pastry sheet, on a lined baking sheet and sprinkle carob chips on top.
Cut flaps in the short ends of the pastry and folder over.
Slice diagonal strips down the long edge of the pastry and fold over to form a criss-cross type pattern.
Dribble coconut oil and rice syrup on top.
Bake at 180°C until golden brown on top, approximately 25 minutes.