Begin by smashing 1 cup of fresh raspberries in a medium bowl using a fork. Aim to create a pulpy mixture with some small chunks for texture, which should take about 2-3 minutes.

Next, add 2 tablespoons of chia seeds, ¾ cup of Greek yogurt, and 2 teaspoons of honey to the mashed raspberries. Stir thoroughly for 1-2 minutes until combined and creamy.

In a microwave-safe bowl, combine ¼ cup of dark chocolate chips with 1 tablespoon of coconut oil. Heat in 30-second intervals, stirring until fully melted and smooth, which should take about 1 minute.

Carefully drizzle the melted chocolate over the creamy yogurt and raspberry mixture. Use a spatula to gently swirly the chocolate into the yogurt, creating an inviting marbled effect.

Place the bowl in the freezer for approximately 15 minutes, or until the chocolate has set into a solid shell.

Just before serving, sprinkle a pinch of flaky sea salt over the hardened chocolate shell to enhance the flavors.