Fody's Raspberry Dark Chocolate Crisp

Pre-heat oven to 375F and grease a cast iron pan or baking dish with butter, ghee, or pan spray.

In a medium mixing bowl, add raspberries, lemon juice, tapioca starch and sugar mixing gently to combine, ensuring each of the berries are fully coated with the sugar mixture.

Pour berry mixture into cast iron pan or baking dish.

In a food processor, add Fody Foods Dark Chocolate bars + pulse until crumbled.

In a medium mixing bowl add almond flour, oats and coconut sugar, mixing gently to combine.

Add in coconut oil 1 tablespoon at a time using your fingers to pinch together mixture until crumbly.

Evenly distribute crumble topping over top of raspberry mixture until the top is fully covered.

Bake for 30 minutes or until crumble topping is golden brown. Serve immediately with vanilla ice cream.