1. Line a 23 x 13cm loaf tin with clingfilm and grease with coconut oil.

2. Melt the cacao butter and coconut oil in a heatproof bowl over a pan of simmering water, stirring occasionally.

3. Add the cacao powder to the bowl and stir until smooth.

4. Stir in the agave nectar.

5. Mix in half the freeze-dried raspberries and half of the chopped almonds until well combined.

6. Pour the mixture into the loaf tin.

7. Top with the remaining freeze-dried raspberries and almonds.

8. Place in the freezer for 30 minutes, or in the fridge for 1 hour.