Line a shallow baking tray that will fit in your freezer with baking parchment.

In a large bowl, carefully combine the raspberries and coconut yoghurt, trying not to break up the raspberries too much.

Use a teaspoon to dot spoonfuls of peanut butter into the yoghurt and gently combine, being careful not to break up the peanut butter too much so whole chunks remain.

Scoop out heaped teaspoonfuls of the yoghurt mixture and place onto the lined baking tray, either as bites or with ice lolly sticks, leaving a small gap between each one.

Freeze for at least 1 hour.

Gently melt the chocolate in the microwave set to a low heat or in a bain marie, then stir in a large pinch of sea salt.

Remove the frozen yoghurt bites from the freezer and, working quickly, dip each one in the melted chocolate until fully coated, then place back on the tray.

Return the bites to the freezer for about 30 minutes, until the chocolate has set.