Chocolate Raspberries

Instructions

1. Wash raspberries and fill bottom of muffin tin. Raspberries should sit closely together in upright position.
2. In a medium sauce pan boil 5 cups water and remove from heat.
3. Place coconut oil and chocolate in a small bowl.
4. Rest bowl in hot water and melt chocolate and coconut oil, ensuring well combined.
5. Working quickly, fill small zip-locked bag with melted chocolate and cut off one tip of bag.
6. Gently squeezed melted chocolate into each tin joining raspberries in a circular raspberry cups.
7. Place in freezer in airtight container until set.