150g/5½oz raspberries
80g/3oz coconut cream, whipped
70g/2½oz almond butter (or peanut butter/tahini)
100g/3½oz caster sugar
2 tbsp cocoa powder
60g/2¼oz coconut oil
1 tbsp desiccated coconut
2 tbsp ground almonds
dash oil, for greasing
100g/3½oz dark chocolate, 70% cocoa solids
3 free-range eggs, at room temperature