Such a simple, yummy dessert that requires zero baking! Be sure to top with my JF Spicy Salt for the perfect salty-sweet bite. Serves as many as you’d like to eat!
Lightly whip your coconut yogurt with a fork, allowing it to soften. Coat each raspberry in the yogurt, making sure all sides are covered. Freeze for about 10 minutes, until firm.
In a small bowl melt down the coconut oil and chocolate chips. Stir well to combine.
Dredge the frozen yogurt-covered berries in the melted chocolate. Place on a parchment-lined baking sheet, sprinkle with JF Spicy Salt, and freeze until set.