Prep time 10 minutes
Cook time 30 minutes
Yield: Serves or Makes 12 pieces
Line a sheet pan with parchment paper. Set aside.
In a double boiler, melt the cacao buttons. Whisk in the coconut milk powder tablespoon by tablespoon whisking constantly.
Add the coconut nectar, peanut butter, vanilla, and salt. Whisk until combined. Pour into the prepared baking pan and sprinkle with freeze-dried raspberries. Place in the fridge or freezer until set. Snap into pieces and enjoy!