Ingredients
Method
- Spread raspberries evenly on a parchment lined sheet pan. Freeze several hours or overnight.
- Gently melt Lily's chocolate with 1 tbs coconut oil in a double boiler. Do not let water boil. Lily's chocolate is not as stable as regular chocolate and it will seize over too much heat.
- Remove frozen raspberries and using a fork, dip each raspberry in chocolate covering each berry completely. Let excess drip back into chocolate and place back on parchment lined sheet tray.
- Freeze immediately. enjoy!