1 block of dark chocolate (I used 90%)
3 tablespoons of coconut oil
1/2 cup of cashews
1/4 cup of raisins
1/2 cup of freeze dried raspberries
Melt chocolate and coconut oil on a low heat on your stove top.
Pour melted chocolate into cupcake holds.
Sprinkle crushed cashew nuts, raisins and freeze dried raspberries over each.
Place in freezer for at least 30 minutes to set.
Pop out each cup.
Store in freezer and remove 5 minutes before eating to soften the chocolate.
Raspberry Chocolate Cups