Measure out the coconut oil and drop into a heat-proof jug or bowl.  Pop into the microwave and heat at short 10-15 second intervals, stirring in between, until the oil has completely melted and is clear.

Add the cocoa powder, maple syrup and vanilla essence to the coconut oil.  Quickly stir until fully combined and smooth.

Drop a teaspoon of the chocolate mixture into each section of a silicone mould or ice cube tray. Place one or two raspberries on top of each dollop of chocolate, then top with another spoonful of chocolate to cover the raspberries.

Place the chocolates into the freezer for 10-15 minutes until set. If you're short on freezer space, you can set them in the fridge instead, though they may take a little longer to completely set.

Pop the chocolates out of the mould and serve immediately, or store in the fridge until ready to serve.