1. Add the almond butter, dates, 4 tbsp of coconut oil, vanilla and sea salt to a food processor and pulse until it becomes a thick smooth paste
2. Add the puffed rice and date paste to a bowl and combine well
3. Press the mixture down evenly in a small tin and place in the freezer for 1 hour
4. Melt the chocolate with the coconut oil and pour it on top of the puffed cereal mixture
5. Add some freeze dried raspberries for decoration
6. Let it cool in the fridge until the chocolate has hardened and cut into small pieces

How to store? Store in a sealed container in the fridge for up to 7 days.