Place all the ingredients in a blender. Blend on high for about one minute or until the raspberries are completely powdered.
Sift the mix into a bowl using a sifter or a fine mesh strainer to remove the raspberry seeds.
Store in a glass jar for up to a year.
Mix 1 to 3 TBS of cocoa mix with 8 ounces of hot water depending on the desired strength of the cocoa. Stir until smooth. Top with coconut milk whipped cream if desired.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/instant-raspberry-hot-cocoa-mix-dairy-free/