Beat in the raspberry puree. To make the puree, take about 1 1/4 cups fresh or frozen raspberries, crush tjhem with a fork and bring them to a slow simmer for 10 minutes or so until a thick jammy consistency. Watch carefully so it doesn't burn. Then press the raspberry concentrate through a sieve in order to remove the seeds.
This frosting should be very stiff. You may need to use a little more icing sugar. Use enough icing sugar to bring it to the right consistency; very stiff but spreadable.
Melt together over low heat, just until the chocolate is melted, don't over heat it. A double boiler is almost always the best way to melt chocolate.
To toast almonds or other nuts preheat oven to 350 degrees and bake on a cookie sheet for about 8 minutes tossing the nuts once half way through the time.
Here is the ingredient list for the base of the original version of this recipe as originally written. The base layer is now thicker because I like that better to balance the very sweet filling but you can use these measurements if you prefer.
For the Base Layer
1/2 cup butter
1/4 cup sugar
5 tbsp cocoa
one beaten egg
1 3/4 cups graham cracker crumbs
3/4 cup fine or medium unsweetened coconut
1/2 cup finely chopped walnuts