Line a baking sheet with parchment paper or silicone baking mat
Rinse raspberries and pat dry with a paper towel.
Use a toothpick to dip each raspberry into yogurt to coat then place on baking sheet. Once all raspberries are coated, place in freezer for 45-60 minutes to let harden.
Once yogurt hardens, melt chocolate chips with coconut oil in a small saucepan over medium heat or in the microwave on 30 secs intervals until melted.
Remove raspberries from freezer and dip each into the melted chocolate and place back on baking sheet. Place back in the freezer for 15 minutes until the chocolate sets.
Store in freezer and take them out of freezer 5 minutes before eating!