DIRECTIONS:
1. Line a loaf pan with parchment paper, set aside.
2. Set the coconut oil and coconut butter in a medium bowl placed into a larger one filled a
quarter of the way up with hot water. Stir until both are fully liquid and melted.
3. Whisk in the sifted cacao powder until smooth and well incorporated.
4. Whisk in the maple syrup and a pinch of salt until fully combined.
5. Mix in the freeze-dried raspberries, chopped almonds and cacao nibs.
6. Pour into parchment-lined loaf pan. Let set up in the fridge for at least 1 hour.
7. Cut into desired sized pieces and dust with additional cacao powder before serving.
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