Place fresh raspberries into a mini-muffin tin to help hold them for ease in filling.
Heat chocolate chips and coconut oil in microwave safe bowl for 2 minutes on 50%. Stir until smooth. Pour into a zip top container and snip a tiny hole in the bottom corner of the bag. Squeeze the bag to fill each of the crevices of the raspberry with the melted chocolate. Place muffin tin in the freezer for about 15 minutes to set.
Remove from the freezer and pour into an airtight, freezer-safe container and store in the freezer up to 3 months.