28 fresh raspberries
1/3 cup vanilla yogurt
1/2 cup chocolate chips
2 teaspoons coconut oil
Rinse fresh raspberries and pat them dry with a paper towel. If needed, let them sit out to dry a bit because you don’t want them to be wet when you’re coating them with the yogurt. Cover a small baking sheet or flat baking dish with parchment paper.
Using your fingers or a toothpick, dip each raspberry into the yogurt to coat. Place each yogurt covered raspberry onto the parchment. Once all the raspberries are coated, place in the freezer for 30-60 minutes to let the yogurt harden.
Once the yogurt has hardened up, melt chocolate chips with coconut oil in the microwave on 30 second intervals, until melted and thin enough to dip or drizzle. Dip each yogurt covered raspberry into the melted chocolate and place back on the parchment lined sheet.
Continue with remaining berries until they’re all coated. Place back in the freezer until chocolate has set and enjoy. Berries will last at 2-3 weeks in the freezer. They’re best if you take them out of the freezer and let them sit for 3-5 minutes before enjoying, otherwise they’re a bit too hard.