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Grease the cups of a silicone mini muffin tray with coconut oil. Set aside.
Mix dark chocolate cacao powder with sea salt.
Add almond butter, honey, vanilla and melted coconut oil. Mix well.
Gently mix pine nuts and 1/2 cup of freeze dried raspberries into the fudge mixture.
Scoop the mixture evenly into the greased cups.
Sprinkle with hempseed and the remaining chopped freeze dried raspberries.
Pop the tray in the freezer for atleast 30 minutes to set.
* * use monk fruit maple syrup (which is a clean sugar free alternative) if doing the Reboot & Restore 30 Day Cleanse