Ingredients
- 3 ounces semi-sweet chocolate chips dairy-free, if desired
- 1 teaspoon coconut oil
- 1 6-ounce package of raspberries
Instructions
- Line a cookie sheet with parchment paper.
- In a small, microwave-safe bowl, melt the chocolate chips and coconut oil in the microwave on half power. Cook in 30 seconds intervals, stirring between each interval, until smooth and melted.
- Dip each raspberry into the chocolate, allowing any excess to drip off. Place the raspberries on the lined baking sheet.
- Refrigerate for 5-10 minutes, until set.
- DEVOUR!
