In a bowl, mix together the coconut butter, almond butter, stevia powder and cocoa powder.
Chop the almonds and walnuts.
Microwave the raspberries for 40-60 seconds.
Place some parchment paper over a square pan and pour the chocolate butter inside. Sprinkle the nuts over and cover with the melted raspberries.
Place in the freezer for minimum one hour to freeze. Take it out and break it into 8 pieces (or more if you want smaller portions). Always keep frozen. You can transfer the chocolate pieces to a tupperware after it's frozen.
If your coconut butter is frozen due to the cold weather, microwave it before use until it's runny.