1(3.5 oz) extra dark chocolate bar (I use Lindt 90% cacao)
Wash the raspberries and place on a clean towel to dry.
Line four muffin cups with paper liners.
Break the chocolate into small pieces and place the pieces in a microwave-safe glass measuring cup. Add the coconut oil.
Melt the chocolate in the microwave: run the microwave in 30-second increments, stirring the chocolate in between. Finish when most of the chocolate is melted. Stir until smooth and fully melted.
If adding a sweetener, stir it in now.
Pour the melted chocolate into the four paper liners, dividing it evenly. Divide the raspberries between the liners, placing 2-3 into the melted chocolate, and 4-5 more on top. Refrigerate 1 hour prior to serving.