Begin by melting the semi-sweet chocolate chips and coconut oil together. You can do this in a microwave-safe bowl, heating in 30-second intervals, stirring in between until smooth. Alternatively, use a double boiler on the stove for even melting.
In a separate bowl, gently mash the fresh raspberries with a fork. Stir in the powdered sugar and vanilla extract until well combined.
Line a mini muffin tin with paper liners or spray with non-stick cooking spray.
Spoon a small amount of the melted chocolate into the bottom of each muffin cup, just enough to cover the bottom.
Add a small dollop of the raspberry mixture on top of the chocolate layer. If using, sprinkle a little crushed graham crackers over the raspberry filling for added texture.
Top each cup with more melted chocolate, ensuring the raspberry filling is completely covered.
Place the muffin tin in the refrigerator for at least 30 minutes to allow the chocolate to set.
Once set, carefully remove the chocolate bites from the muffin tin and enjoy!