1.Preheat oven to 180°C. Grease a 20cm x 30cm rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm over the sides.
2.Combine spread, chocolate and almond milk in a medium saucepan over low heat; cook, stirring, for 5 minutes or until spread and chocolate are melted and mixture is smooth. Remove from heat; stir in sugar. Cool 10 minutes.
3.Beat eggs into chocolate mixture with a wooden spoon. Stir in combined, sifted flours and cacao. Gently fold through half the raspberries. Pour mixture into pan. Sprinkle with remaining raspberries.
4.Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Cool in pan. Cut into 24 pieces.
If you like, serve topped with fresh raspberries and dusted with a little extra cacao.Note