Method

Line a 9 x 5 loaf tin with baking paper, set aside.

Combine coconut oil and coconut butter in a medium bowl set over a pan of hot water — stir until melted and well combined.

Whisk in the cocoa powder until smooth. Whisk in the maple syrup and salt.

Fold in the raspberries, almonds, and cacao nibs and pour mixture into your prepared loaf pan. Chill for at least an hour.

Using your parchment paper, to assist, transfer the bars to a cutting board; cut into desired shapes and sift with additional cocoa powder.

Ingredients

3/4 cup Coconut Oil

1/2 cup coconut butter

1/2 cup unsweetened cocoa powder plus any additional for dusting the tops

1/2 cup maple syrup

Pinch of fine sea salt

1/3 cup freeze dried raspberries

1/4 cup unsalted almonds coarsely chopped

2 tablespoons cacao nibs