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gingerbitch
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Line a baking sheet with parchment and clear space in your freezer.
Wash raspberries and mash in a medium bowl. Stir in chia seeds and honey until combined.
Spoon small dollops onto the baking sheet, flatten slightly, and leave space between each (I like to do a mix of sizes). Freeze for at least 1 hour, until solid.
Once raspberry clusters are frozen, melt chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Dip frozen raspberry clusters in chocolate, coat fully, and place back on the baking sheet. Freeze 10 minutes, or until chocolate hardens.
Store in a freezer-safe container for easy snacking.