Instructions

For the Raspberry Filling:

1. In a small pot, bring raspberries to a low boil.
2. Remove from heat, mash, and sweeten to taste. (See notes)
3. Return to burner. Reduce heat and simmer 10 minutes.
4. Put in the fridge to cool while making chocolate base.

For the Chocolate Base:

1. Prepare 12 cupcake liners on a cutting board or baking pan, in order to easily move them in and out of the freezer.
2. Measure coconut oil and cocoa into a medium microwave-safe bowl.
3. Microwave for 30 seconds and stir. Microwave for 30 seconds more, if needed to fully melt the coconut oil.
4. Sweeten to taste. (See notes)
5. Put 1 Tablespoon of chocolate base into each cupcake liner.
6. Freeze for 10 minutes, or until chocolate is set.
7. Top chocolate with 2 teaspoons raspberry filling.
8. Freeze for 10 minutes.
9. Top with remaining chocolate base (about 1 Tablespoon per chocolate).
10. Freeze 30-60 minutes, until frozen solid.
11. Transfer to a freezer bag or other freezer safe storage, and remove one at a time to consume.