For the Raspberry Sorbet Popsicles:

1. Place raspberries and juice in a blender. Blend until raspberries are as smooth as possible.
2. Pour mixture through a fine mesh sieve into a bowl or large liquid measuring cup to strain out the raspberry seeds. (Optional, but recommended).
3. Pour strained raspberry puree into your popsicle mold. Insert sticks and freeze at least 3-4 hours, or until solid. Remove from popsicle mold and enjoy as is, or top with chocolate shell drizzle below.

If you’re adding the chocolate shell:

1. When the raspberry popsicles are firmly frozen, start making your chocolate shell drizzle.
2. Prepare your station, by setting out a baking sheet lined with parchment paper or a silicone nonstick baking mat. Assemble any optional toppings you plan to add so everything is ready to go.
3. In a small saucepan, gently melt the chocolate chips and coconut oil over low heat until completely smooth. (Alternatively, you can put the chocolate chips and coconut oil in a microwave-safe dish and microwave it in 20-30 second increments, stirring in between until fully melted).
4. When the chocolate is melted, remove raspberry popsicles from freezer and place on prepared baking sheet. Drizzle with chocolate shell and immediately top with any desired toppings. Repeat with remaining popsicles, and return to freezer as soon as possible. Let sit 5-10 minutes to harden, or eat immediately.
5. To store: when the chocolate shell is set, transfer popsicles to a freezer safe bag and press out any additional air before sealing. Store in the freezer 3-4 weeks.

Return popsicles to the freezer for 30-60 minutes to harden. Store in an airtight zip-top bag in the freezer.