Begin by microwaving the white chocolate first. Let cook for 30 seconds at a time. Stir in between cooking times. Use a dab of coconut oil to make it a bit more smooth and creamy. Once you have totally melted the white chocolate, do the same steps with the milk chocolate in a separate bowl.
Pour both chocolates, one at a time, into a baking pan covered in wax paper.
Use a fork to swirl chocolates together.
Sprinkle in your almond slivers.
In go the raspberries!
Place in the freezer for 30-45 minutes until frozen. Once done, break apart randomly.
Yum!
