Melt dark chocolate and spread evenly onto a cookie tray lined with parchment paper. **My easy tip for melting chocolate: Add the chocolate into a plastic zip-lock bag and heat for 30 seconds in the microwave. Rotate and heat for another 30 seconds. Repeat until all of the chocolate is melted. Then, cut a small hole in the bottom of the bag and squeeze the chocolate out onto the parchment paper.
Next, sprinkle the freeze dried raspberries evenly over top. Allow tray to sit at room temperature for 1-2 hours until dark hardens. Break into pieces and serve. This treat is best enjoyed within 1-2 days as humidity can cause the freeze dried fruit to soften over time (it still tastes great, but the texture will be less crispy)
Nutrition Facts (per serving) 52 Calories, 7 grams Carbs, 0 grams Protein, 3 grams Fat