Prep the cocoa butter: Gently melt it in the microwave or over low heat, then let it cool for a minute so it’s warm, not hot.
Build the base: Add almond milk, heavy cream, vanilla, sweetener, and a pinch of salt to the blender.
Add the power players: Toss in the protein powder, frozen raspberries, and any optional add-ins like chia or collagen.
Blend with ice: Start with 1/2 cup of ice and blend on high until smooth and creamy.
Add more ice if you want it thicker.
Stream in cocoa butter: With the blender running on low, slowly pour in the melted cocoa butter. This helps it emulsify and stay silky.
Taste and tweak: Adjust sweetness, add a splash more almond milk if it’s too thick, or a few more raspberries if you want extra tang.
Serve immediately: Pour into a chilled glass. Garnish with a few crushed freeze-dried raspberries or a dusting of grated cocoa butter if you like.