Ingredients:

3/4 cup coconut oil

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

1/2 cup maple syrup / golden syrup

pinch of fine sea salt

1/3 cup freeze dried raspberries

1/4 cup roasted unsalted almonds, coarsely chopped

2 tablespoons cacao nibs

Directions:

1. Line a 9 x 5 loaf pan with parchment paper in both directions. Set aside. Combine coconut oil and coconut butter in a medium bowl set over a pan of hot water — stir till melted and emulsified.

2. Whisk in the cocoa powder till smooth. Whisk in the maple syrup and salt. Fold in the raspberries, almonds, and cacao nibs and pour mixture into your prepared loaf pan.

3. Chill for at least an hour. Using your parchment paper “sling” to assist, transfer the bars to a cutting board. Cut to desired shapes and sift with additional cocoa powder.

Bon Appetit!