How to prepare it:

Add the almond flour to a bowl along with 2 tablespoons of cacao powder.
Blend the dates soaked in hot water with the melted coconut oil until a smooth paste has formed. Add the paste to the almond flour and cacao and mix well together until a dough forms.
Spread the dough on parchment paper and mould into a square shape using your fingers.

In a different bowl, add the raspberries and smash them with a fork, then add 2 tablespoons of vegan yogurt and 2 of agave syrup - mix together well then spread the mixture onto the dough - freeze for 30 minutes.

Break the dark chocolate into small pieces and microwave in a bowl for 2-3 minutes until melted. Spread the melted chocolate on top of the raspberry & yogurt layer, then drizzle with smooth peanut butter (optional - sprinkle with sea salt). Freeze for another 20 minutes then remove, and let it rest at room temperature for 15 minutes before cutting into squares.

Enjoy!