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A serving of up to about a third of a cup of raspberries is low in fructose. This recipe contains only about 1/4 cup per serving, making it likely Low Fructose. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
Toast the bread slices in a toaster or toaster oven until golden and firm at the edges, about 2–3 minutes on a medium-high setting.
While the bread toasts, bring about 1 inch of water to a gentle simmer in a small saucepan. Set a heatproof bowl over the saucepan without letting it touch the water. Add the chopped dark chocolate and coconut oil to the bowl and stir continuously until the chocolate is fully melted and smooth, about 2–3 minutes. Remove from heat and stir in the vanilla extract, if using.
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