• 1 ½ cups dark chocolate, chopped (80% or higher)
  • 1 tsp coconut oil
  • 1 cup fresh raspberries
  • ¼ cup shredded unsweetened coconut
  • ¼ cup pecans, chopped
  • 2 tbsp sesame seeds
  1. Place the chopped chocolate and coconut oil into a microwaveable bowl. Microwave in 30 second increments until the chocolate is completely melted. Stir well and make sure it's well combined before pouring it into the mold tray.
  2. Pour the melted chocolate into the mold tray a little less than ½ way full to leave room for the raspberries and toppings.
  3. Place a raspberry in each mold, then sprinkle the coconut, sesame seed, and chopped pecans over the top of the raspberry. Make sure the chocolate does not overflow.
  4. Put the mold tray into the freezer for 4-5 hours, or until the chocolate is solid. Pop them out of the mold and enjoy!