Preparation

• In a bowl, combine the chilled coconut cream, maple syrup, vanilla extract, and a pinch of salt. Mix until smooth and well combined.
• Gently rinse the fresh raspberries and pat them dry with a paper towel.
• In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between, until smooth.
• Using a silicone mold or mini muffin tin, pour a small amount of melted chocolate into each cavity, ensuring the bottom is covered. Use a brush or the back of a spoon to coat the sides.
• Place a dollop of the coconut cream mixture in the center of each chocolate-coated cavity, followed by a raspberry on top.
• Pour more melted chocolate over each cavity to cover the fillings completely. Tap the mold gently to remove any air bubbles.
• Place the mold in the freezer for at least 1 hour, or until the chocolate is fully set.
• Once frozen, carefully pop the bites out of the molds and place them on a parchment-lined baking sheet.
• If desired, sprinkle some unsweetened shredded coconut over the top of each bite for added texture and flavor.
• Place the bites in an airtight container and keep them in the freezer until ready to serve.