• Place the chocolate chips in a double boiler or saucepan and gently melt over low heat, stirring often. If they are sticking to the pan, add a little coconut oil or regular oil to help them melt easier. Remove and let cool.
• Remove the coconut cream from the can, leaving behind any liquid at the bottom. Place into a stand mixer or using a hand mixer, whip until the cream is the consistency of whipped cream.
• Drain the dates and place in a food processor or blender and puree until smooth. You may need to add a tbsp. or two of the hot water if the dates get stuck.
• Add the date paste to the coconut cream and whip to combine.
• Gently add in the cooled chocolate and mix/whip until fluffy and smooth.
• Stir in 1 1/2 cups of the thawed, rinsed and drained (having too much water on the raspberries will soften the pudding) to the pudding. Stir together.

Make the Crust:

• Place the almonds, dates, coconut, and salt into a food processor and pulse to combine.

Serve:

• Place a few tbsp. of crust into a short parfait glass and press into the bottom. Dollop chocolate pudding on top. Garnish with remaining berries and a sprinkle of crust. DEVOUR.