Add the Dark Chocolate (4 ounce) to a small saucepan and cook over low heat with two tablespoons of the Organic Butter (2 tablespoon). Stir constantly to prevent burning.
Once chocolate and butter are melted, add in the Honey (1 tablespoon), Unsweetened Cocoa Powder (2 tablespoon) and the remaining Organic Butter (1 tablespoon). Continue stirring to incorporate and ensure chocolate does not burn.
Meanwhile add the Fresh Raspberries (3/4 cup) to another small pan, along with the Medjool Dates (4) and the Honey (1 1/2 tablespoon). Cook over low heat, using fork to stir and mash raspberries and dates. Cook raspberry mixture for four to five minutes.
Then lower heat to a simmer and let thicken another two to three minutes. Continue to use fork to mash and blend dates and raspberries.
Once chocolate has melted, add small spoonful to your chocolate moulds. If you do not have any molds, use a muffin tin and just add small spoonful of chocolate to bottom of each. Make sure you keep a third of chocolate to add to molds after adding the raspberry filling.
Tilt your chocolate mold or muffin tin slightly in all directions so the chocolate begins to coat the sides. Add mold to freezer for approximately ten minutes to allow chocolate to harden.
Once chocolate has frozen and raspberry mixture has blended and thickened, add small spoonful of raspberry filling to each mold and spread and flatten to make room for additional chocolate.
Add the remaining chocolate to each mold on top of the raspberry filling. If using a muffin tin, add enough to cover the raspberry filling.
Return the mold to the freezer for an hour, or until chocolate has fully hardened. Serve and enjoy!