This delicious and indulgent Dark Raspberry Chocolate is a perfect keto, paleo, and vegan dessert recipe to enjoy!

Ingredients:

• 200g of fresh raspberries, mashed

• 200g of coconut butter

• ½ cup of unsweetened cocoa powder

• ½ cup of unsweetened shredded coconut

• ½ tsp of pure vanilla extract

Preparation:

• In a saucepan heat raspberries until the liquid has evaporated, about 10 minutes, then mash them using a fork as they cook.

• Meanwhile, heat the coconut butter until melted in a double boiler method.

• Then add raspberries, cocoa powder, shredded coconut and vanilla extract.

• Line the baking sheet with parchment paper, allowing the paper to overhang all edges of the baking sheet.

• Pour the melted chocolate mixture on a parchment paper and allow the melted chocolate to sit on a baking sheet at room temperature for 1 hour.

• Then, transfer the baking sheet to the refrigerator to chill for 2 hours.

• Remove the baking sheet from the refrigerator and break chocolate bark into the desired size.