Using a toothpick or your hands, dip the raspberries into the yogurt and place onto a tray.
Place in the freezer for 30 minutes.
Melt the chocolate chips with the coconut oil in the microwave or a double boiler until smooth.
Top the raspberries with some melted chocolate, or dunk them completely in to coat all the way. Freeze for another 30 minutes or until chocolate is solid.