Ruby Chocolate No-Bake Cake

Instructions

1. 1

   Melt the butter and sugar in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth.

   Tip: Stir carefully to avoid splashing.

2. 2

   In a separate bowl, whisk together the almond milk, gelatin, and vanilla extract until the gelatin is fully dissolved.

   Tip: Whisk until the mixture is smooth and free of lumps.

3. 3

   Add the melted sugar mixture to the almond milk mixture and stir to combine.

   Tip: Mix until well combined.

4. 4

   Add the chopped raspberries and confectioners' sugar to the mixture and stir to combine.

   Tip: Gently fold in the raspberries and sugar to avoid crushing them.

5. 5

   Pour the mixture into a 6-inch springform pan lined with parchment paper.

   Tip: Smooth the top with a spatula or spoon.

6. 6

   Refrigerate for at least 4 hours or overnight until set.

   Tip: Allow the mixture to chill completely before serving.

7. 7

   Once set, melt the ruby chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth.

   Tip: Stir carefully to avoid splashing.

8. 8

   Pour the melted ruby chocolate over the top of the set mixture.

   Tip: Smooth the top with a spatula or spoon to create a clean edge.

9. 9

   Sprinkle the chopped almonds over the top of the chocolate.

   Tip: Gently press the almonds into the chocolate to create a decorative pattern.