Rinse the raspberries gently and pat them completely dry, then set aside.

In a microwave-safe bowl, melt the white chocolate wafers in 20-30 second intervals, stirring between each, until smooth and fully melted.

Using a fork, toothpick, or your finger (like me… haha), dip each raspberry into the white chocolate, letting the excess drip off. Place them on a parchment-lined tray. Once all the raspberries are coated, transfer the tray to the freezer and freeze for about 30 minutes, or until the white chocolate is firm.

Right before you take the raspberries out of the freezer, add the dark chocolate chips and 1 tbsp of coconut oil to a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each, until smooth and melted.

Remove the tray from the freezer and dip each white chocolate-coated raspberry into the dark chocolate, again letting any excess drip off before placing it back on the tray.

Once all are coated, return the tray to the freezer for at least another hour, or until fully set.

Once frozen solid, store them in an airtight container in the freezer until you're ready to eat! Rinse the raspberries gently and pat them completely dry, then set aside.