Add the cacao powder, coconut oil, almond butter, honey, and salt to a heat-proof bowl. Over medium-low heat, melt the ingredients in a double boiler, stirring frequently.
Fill candy molds with the chocolate, then add a raspberry in the center.
Freeze or chill in the fridge for about 15 minutes or until the chocolate sets.
Store chocolate in the fridge or freezer. The chocolate melts at room temperature because of the coconut oil, especially if you live in a warm place.If you have a nut allergy, you can omit the almond butter, or substitute it with a seed butter like sunbutter or tahini, or you can use peanut butter.