You start this recipe by grinding 1/2 cup of almonds in a food processor. If you don't have a processor, grind the almonds in a plastic bag by hitting them with a blunt object.
I combined the ground almonds with 2 Tablespoons Cacao, 1 Tablespoon agave, and 1 Tablespoon coconut oil. As you mix all the ingredients, the agave and coconut oil help the mixture stick together.
Pat this mixture into a 2 -3 inch mold to make a perfect circle. Make sure to apply some pressure so it creates a solid base. This will be the crust for the cake. Use a little coconut oil on the metal molds so the crust wouldn’t stick. Keep the crust in the mold for now so the next ingredients layer up nicely.
Place fresh raspberries on top of the crust.
Whisk 1/2 cup cacao powder, 1/2 cup agave and 1/4 cup coconut oil. The mixture isn’t terribly fluffy, but will firm up once it’s in the refrigerator. Drizzle the chocolate on top of the raspberries. It creates a very pretty mid layer.
Then top with a few more raspberries finish things off.
With the cakes still in the mold, put everything in the refrigerator for around 20-30 minutes. If they are still a little soft, then give them a bit more time.