Mix the cinnamon into the coconut or olive oil. In a small skillet, heat the oil on medium-high heat. Sauté each side of the tortilla for 2-3 minutes, or until golden. Before removing the tortilla from the skillet, reduce the heat to medium-low, spread the almond butter on the tortilla, and allow to warm for 1-2 minutes, or until the almond butter is creamy. Remove from the heat, top with the banana and raspberries, and sprinkle on the cacao powder (if using).

Don't confuse cacao powder with cocoa powder - they're made for the same plant, but cocoa powder is highly processed, often sweetened, and generally less flavourful. You can substitute blueberries for the raspberries or any nut butter for the almond butter.