Chocolate Covered Raspberries
Serving Size: ~½ cup raspberries
1 pint of fresh raspberries
¼ cup organic chocolate chips
1 Tbsp coconut oil
¼ tsp vanilla extract
Wash and gently pat dry raspberries, individually placing on paper towel.
Line baking sheet with parchment paper.
In a microwave safe bowl, combine: chocolate chips, coconut oil, and vanilla extract. Heat for 30 seconds then whisk with fork until ingredients are well mixed.
Individually dip tips of raspberry into chocolate mixture and place on parchment paper lined baking sheet. Repeat process until all raspberries are covered with chocolate.
Place baking sheet (with raspberries) in fridge for 1 hour.
Next, transfer to air tight container! Keep stored in fridge (this ensures that the chocolate stays solidified on the raspberries and won’t melt off ;))