Ingredients

Instructions

1. 1
   Line a pie plate with parchment paper or foil. Arrange the raspberries and almonds in a single layer.
2. 2
   Microwave butter and dark chocolate peanut butter in a large glass measuring cup for 60 seconds, until smooth. Whisk in cocoa powder, 2 tablespoons honey, ½ teaspoon vanilla extract and a pinch of coarse salt. Taste mixture and adjust, if necessary. Pour mixture over the berries and almonds in the pie plate.
3. 3
   Whisk together the almond butter, half & half, remaining honey, remaining vanilla extract and a pinch of coarse salt in the glass measuring cup and microwave for 30 seconds. Pour over chocolate mixture and swirl with a knife or spoon. Top with dark chocolate chips.
4. 4
   Freeze for at least 30 minutes. Remove from the pie plate and cut into wedges and serve. Store in an airtight container in the freezer.