Melt the coconut oil gently in the microwave, heating in short bursts of 10-15 seconds.
Step 2:
Add in the cocoa powder, maple syrup, Truvia and vanilla extract to the coconut oil. Stirring quickly to combine so the mixture is smooth.
Step 3:
Drop a teaspoon of the chocolate mixture into each section of a silicone mould or ice cube tray. Place one raspberry on top of the chocolate mixture, then top with another spoonful of chocolate to cover the raspberries.
Step 4:
Place the chocolates into the freezer for 10-15 minutes until set. You can also set in the fridge but it will take longer to set.
Step 5:
Pop the chocolates out of the mould and serve immediately, or store in the fridge until ready to serve.
