In a 1 1/2- or 2-quart slow cooker or a 1 1/2-quart casserole combine almond milk, the water, wheat cereal, butter, and salt.
If using the 1 1/2-quart casserole, place casserole inside a 5- to 6-quart slow cooker and add enough water to cooker to reach halfway up sides of casserole. Cover slow cooker and cook on low-heat setting for 6 to 8 hours, stirring once halfway through cooking (mixture may be a bit thin but will be slightly thicker after cooling).
Add chocolate pieces and sugar to hot cereal, stirring until chocolate is melted. Let stand for 20 minutes before serving. Top individual servings with raspberries.