Line a loaf pan with parchment paper for easier removal.

In a small saucepan over medium heat, add the raspberries.

Use a fork and lightly smash your raspberries. Stir and bring to a low simmer.

Simmer for about five minutes then remove from the heat and set aside.

Place another medium saucepan over medium heat and add water. Bring to a brisk simmer.

Turn the heat to LOW and place a heat-safe bowl on top. Make sure that the bowl doesn't touch the water.

Add your chocolate and coconut oil to the bowl. Whisk frequently until your chocolate has melted.

Add the peanut butter (or any nut butter/seed butter) then stir/whisk until smooth.

Pour your melted chocolate mixture into the loaf pan. Spoon the mashed raspberries on top in little dollops. Using a toothpick, gently swirl the raspberries into your chocolate mixture as shown.

If desired, sprinkle very lightly with flaky sea salt.

Refrigerate for at least two hours. Cut into small squares and enjoy!

Enjoy!

Wrap leftover pieces tightly and store in the fridge for a week or the freezer for up to 2 months.