Bloom the gelatin by sprinkling it over 1 cup of cold water and letting it sit for 5-10 minutes.

In a saucepan, combine fresh raspberries with 1/4 cup of sweetener and 1/2 cup of boiling water, simmer for 5-7 minutes.

Optionally strain the raspberry mixture to remove seeds, then let it cool.

Heat the remaining 1.5 cups of boiling water and pour it over the bloomed gelatin, whisk until dissolved.

In a separate bowl, mix cocoa powder, remaining sweetener, vanilla, and salt. Add 1 cup of the dissolved gelatin and whisk until smooth, then combine it with the remaining gelatin.

Pour half of the chocolate mixture into a dish and chill for 30-45 minutes until set but sticky.

Gently pour the raspberry layer over the chocolate layer and chill for another 30-45 minutes.

Pour the remaining chocolate mixture over the raspberry layer and refrigerate for at least 4 hours or overnight to firm up.

Slice into squares or scoop out of ramekins and serve cold.