Add the liquefied coconut oil to the Cacao Powder and stir until the mixture is smooth and creamy like chocolate sauce. Then add the agave and taste. If you want it sweeter add more. I like it a little bitter. Pour a thin layer (about 1/4 inch thick) of the cacao sauce into 6 of the bottoms of a silicone muffin tin (you could probably use a metal muffin tin as well and just grease with coconut oil). Add five raspberries (or more) to each candy and put in the freezer for 10 minutes. Then pour the rest of the cacao sauce over the raspberries and pop back in the fridge for another 5 or 10 minutes. Eat immediately or store in the fridge so the raspberries don’t freeze.