Chocolate and raspberries are better together than individually. Both have merit, but combined they are exceptional. Smooth, rich dark chocolate is even better with a slight crunch. Finely chopped almonds, provide texture with the added surprise of enhancing the chocolate’s flavor. All said, this slightly crunchy, blend of flavors is nothing short of delicious.
Line a rimmed baking sheet with parchment.
Over medium heat, warm a large saucepan.
Add water and simmer.
Fit a small glass bowl inside saucepan, creating a double boiler.
Decrease heat, ensuring water does not splash into the bowl.
Add chocolate and coconut oil, stirring occasionally, until melted and combined.
Add chopped almonds, stirring, until combined.
Transfer to prepared sheet and spread in an even layer.
Sprinkle with dried raspberry powder.
Freeze for 10 minutes.
Remove from freezer and rest at room temperature for one hour.
Cut into 1-ounce or 2 tablespoon-sized pieces.
Serve or store refrigerated.