Raw raspberry chocolate
The best thing about this chocolate is that you can stash it in the freezer (out of sight) and then grab a piece when you feel the need (and eat it without having to wait for it to defrost). You could store it in the fridge, but the frozen berries will go soft and a bit liquid-y and it won't keep as long.
The recipe below is very rough. I haven't given specific quantities, so you can make as much or as little as you like (handy if you just want to make a single serve to satisfy a craving). It's so simple and easily adapted. Use your preferred natural sweetener and adjust the amount of cacao to suit your taste. I like to make it quite dark. You can also use different berries; frozen blueberries, blackberries or strawberries would also be nice.
Extra virgin coconut oil
Raw cacao powder
Granulated stevia, rice malt syrup, pure maple syrup or raw honey
1. Scoop a few heaped spoonfuls of coconut oil into a bowl and melt it. Stir through a few heaped spoonfuls of cacao powder (I use equal quantities of coconut oil and cacao powder to make it dark). Stir through your desired sweetener to taste (I used a mixture of granulated stevia and rice malt syrup).
2. Place a sheet of baking paper onto a plate. Spread a few handfuls of frozen raspberries out onto the plate in an even layer. You want to lay them out close to each other so they're touching.
3. Pour the chocolate mixture over the raspberries. Leave in the freezer until the chocolate has set. Once set, break into pieces. Store in the freezer (you can eat it straight from the freezer).