Begin by gathering 1 pound of raspberries, using either fresh or frozen, and place them in a blender with 1 to 1.5 cups of white grape juice. Blend on high for about 30 seconds until smooth.

Pour the mixture through a fine mesh sieve placed over a bowl to remove raspberry seeds, gently pressing with a spatula to extract liquid.

Pour the strained raspberry puree into popsicle molds, filling each about three-quarters full. Insert sticks and place in the freezer.

Allow the molds to freeze for at least 4-5 hours until solid. Check for doneness by shaking the mold.

To release, run warm water over the outside of the molds for 10-15 seconds.

If desired, melt chocolate chips with coconut oil in a microwave-safe bowl. Drizzle over the released popsicles before the chocolate hardens.