In a double boiler, add cacao mass, cacao butter, coconut oil and vanilla powder. Melt everything into a chocolate paste, steering from time to time.
In the meantime, use a blender to pulse the raisins and coffee beans forming a paste.
When the chocolate paste is almost done, add in raisins paste and mix. The raisins paste will not melt but will gently combine with the creamy chocolate paste.
Once the chocolate paste with raisins is ready, pour into a small glass tray (ceramic works as well).
Add in cranberries and mix gently until they’ve been incorporated into the chocolate paste.
Move tray into the fridge for a few hours to harden the chocolate.
Remove from the fridge when solid and cut into desired sizes.
Ready! Serve as is or with your favorite coffee or tea. Store in the fridge for up to a week (and even longer).