• 3/ 4 cup cacao butter
• 1/ 4 cup maple syrup
• 1 pound dark chocolate, chopped
• 1/ 4 cup unsweetened almond milk
• 2 tablespoons almond butter
• 1 (6 ounce) container Driscoll's Organic Raspberries
• Flaky salt, for garnish

Method

• Step 1

  In a saucepan, combine cacao butter and maple syrup over medium heat to melt.

• Step 2

  Add chocolate and stir until melted and incorporated.

• Step 3

  Remove from heat and whisk in almond milk and nut butter until smooth and glossy.

• Step 4

  Line a sheet pan or a 9-by-13 inch baking pan with parchment paper.

• Step 5

  Pour chocolate mixture into prepared pan and spread into an even layer with an offset spatula.

• Step 6

  Scatter raspberries on top and garnish with flaky salt.

• Step 7

  Freeze for 1 hour to set, then break up into pieces and serve.