Raw vegan cacao block

This is amazingly easy and different dessert. I love cacao when you mix that with raspberries and pistachios I'm in pure heaven. Keep in the freezer or fridge depending on how cold you want it, and best part it lasts for legit a week and a half.. if you can manage not to eat it all in five seconds

recipe follows 

Ingredients: 

6 bars of any vegan dark chocolate - I go for the brands that are completely organic, no nuts, no dairy and no sugar 

little less that 1/2 cup of pistachios 

2 pints of raspberries - chuck them in the freezer for about 15 min before using them 

4 table spoons of coco cream * see note below 

2 tablespoons coco oil 

*note: In america we can't buy coco cream but not to fret it's super easy to make. Place an unopened can of coco milk in the fridge over night. The next day carefully take it out of the fridge so that you don't shake it. Open the can and start scooping the 'cream' that will have formed on the top. Keep scooping until you reach the watery part of the coco milk. 

Method: 

Place a sauce pan with a little bit of water on the stove top

bring the water to boil and then place a metal bowl on top of the sauce pan (this is so you can melt the chocolate with out burning it)

place the 6 bars in the bowl and stir until mixed. Add in the coco milk and oil and stir until all is combined 

take off the heat and stir in the nuts and berries

pour into a small bread pan and place in the freezer 

take it out like 15 minutes before serving 

VOILA!!