• Line a quarter sheet pan with parchment paper. Set aside.

RASPBERRY PREPARATION

• Wash the raspberries and gently pat them dry with a paper towel to remove any moisture, being careful to not damage or break them.

  NOTE: Make sure your raspberries are completely dry before dipping, as any moisture will prevent the chocolate from sticking!

  Transfer on the prepared tray and set aside in the freezer for about 10-15 minutes until the raspberries are frozen.
  6 oz Fresh raspberries
  

WHITE CHOCOLATE PREPARATION

• Place the white chocolate and coconut oil in a medium, microwave-safe bowl and heat in the microwave in 20 seconds increments, stirring between each, until the chocolate is melted and smooth.
  4 oz white chocolate, 1 tsp coconut oil
  
• Take the tray of raspberries out of the freezer.

  Place one raspberry at a time, in the melted white chocolate and use a toothpick or 2 forks to move it around to coat it completely.

  Transfer it back to the prepared baking sheet. Repeat the process with each of the raspberries until they are all coated in white chocolate.

  Transfer the baking sheet back to the freezer.
  

MILK CHOCOLATE PREPARATION

• Place the milk chocolate and coconut oil in a medium, microwave-safe bowl and heat in the microwave in 20 seconds increments, stirring between each, until the chocolate is melted and smooth.
  4 oz milk chocolate, 1 tsp coconut oil
• Take the tray of white chocolate covered raspberries out of the freezer.

  Place one raspberry at a time, in the melted milk chocolate and use a toothpick or 2 forks to move it around to coat it completely.

  Transfer it back to the prepared baking sheet. Repeat the process with each of the raspberries until they are all coated in milk chocolate.

  Transfer the baking sheet back to the freezer.
  
• Reserve in the freezer until set. Then transfer them to a Ziploc Freezer Bag. They are good up to 3 months.

  Serve frozen. Enjoy & Bon Appétit!