Tuxedo Chocolate Covered Raspberries

Ingredients (makes ~20–25 pieces):

• 1 pint fresh raspberries

• ½ bag white chocolate chips 

• 1 tsp coconut oil (for white chocolate)

• ½ bag dark or milk chocolate chips 

• 1 tsp coconut oil (for dark chocolate)

  
  

Instructions:

1. Wash raspberries gently and pat completely dry. Place them in a single layer on a parchment-lined tray and freeze for 1 hour.

2. In a microwave-safe bowl, melt white chocolate + 1 tsp coconut oil in 20–30 sec bursts, stirring until smooth.

3. Dip each frozen raspberry (or roll gently) to coat in a thin layer of white chocolate. Place back on the parchment tray. Freeze for 1 hour until set.

4. In a clean bowl, melt dark chocolate + 1 tsp coconut oil the same way. Dip each white-chocolate-coated raspberry into the dark chocolate for a second layer.

5. Place on the tray and freeze for another 1 hour.

6. Store in the freezer and enjoy all week!