Add dark chocolate to small sauce pan and cook over low heat on stove with two tbsp butter, stirring constantly to prevent burning.

Once chocolate and butter are melted, add in honey, cocoa powder, and remaining tbsp butter. Continue stirring to incorporate and ensure chocolate does not burn.

Meanwhile add raspberries to small pan, along with dates, and honey, cook over low heat, using fork to stir and mash raspberries and dates.

Cook raspberry mixture 4-5 minutes, then lower heat to a simmer and let thicken another 2-3 minutes. Continue to use fork to mash and blend dates and raspberries.

Once chocolate has melted, add small spoonful to your chocolate moulds. If you do not have any specific shaped molds, you can use a muffin tin and just add small spoonful of chocolate to bottom of each. {Make sure you keep approx 1/3 of the chocolate to add to molds after raspberry filling.}

Tilt your chocolate mold or muffin tin slightly in all directions so the chocolate begins to coat the sides.

Add mold to freezer for approx 10 minutes to allow chocolate to harden.

Once chocolate has frozen and raspberry mixture has blended and thickened, add small spoonful of raspberry filling to each mold and spread/flatten to make room for additional chocolate.

Add the remaining chocolate to each mold on top of the raspberry filling. If using a chocolate mold, go ahead and fill to the top, if using a muffin tin, add enough to cover the raspberry filling {the muffins are a much larger "mold", so you will not fill it up}. Smooth the chocolate out to create a fairly even bottom, then return to the freezer for an hour, or until chocolate has fully hardened. Remove and serve!

Store in refrigerator or freezer.