Raspberry Almond Butter Chocolate Bark
or cacao powder
Melt the coconut oil in a microwave or over boiling water. Whisk in the cocoa powder until no lumps remain.
Line a small baking sheet with parchment paper. Pour the coconut oil mixture over the paper.
Mix the melted coconut oil, almond butter, and maple syrup together until smooth. Drizzle the almond butter mixture over the cocoa-coconut oil base. Swirl the almond butter around with a toothpick.
Sprinkle the raspberries over the top. Freeze the whole dish for at least 20 minutes, or until solid.