Line your raspberries on a parchment-covered baking sheet in a 5 x 6 rectangle.
Melt your chocolate via a microwave or double boiler.
After your chocolate is melted, turn off the heat, set it aside, and put in the coconut oil first, then the date syrup.
Mix with a whisk until everything is well-combined.
Once that’s done, pour your chocolate mixture over your raspberry rectangle, being careful not to pour it outside your rectangle’s perimeter. Try to distribute it evenly, one spoonful at a time.
Finally, freeze for 30–60 minutes or refrigerate for 1–2 hours.
Finally, enjoy! If you have any questions about this recipe, please feel free to let me know at info@ilovedatelady.com. I’d love to help!
