Place a small sauce pot with an inch of water on the stove. Find a heat-proof bowl that will fit into the top of the pot without touching the water and set aside. Turn heat on high until water boils.

Place chopped chocolate, coconut oil, maple syrup, vanilla bean, cardamom, and sea salt in heat-proof bowl and nestle it on top of pot. Stir until almost all chocolate is melted, then remove from heat and continue stirring until it’s completely melted.

If you accidentally overheat and see solids, re-emulsify mixture in a blender.

Cover a cookie sheet with parchment paper and arrange raspberries upright on sheet, about half an inch apart. Use a spoon to drizzle them with as much chocolate as you’d like. Pop them in the freezer for 5-7 minutes, depending on how hard you’d like the chocolate to get.

Remove, pop in your mouth, and feel joy! You can keep the chocolate drizzle on your countertop for a few days, and blend to re-emulsify as needed.