Pour melted coconut oil into bowl, add two scoops of Vanilla Nutralean and mix thoroughly with a slotted spoon or fork.
Dip the frozen raspberries and cover. Shake to remove excess mix.
Place on parchment/wax paper covered baking pan and freeze for 10 minutes.
* If you don't want individual raspberries, pour mixture into at inlayer on wax paper and spread evenly (not to the edge of pan). Spread raspberries all over the batter mix. This will make a delicious white chocolate raspberry protein bark.
**Keep in the freezer!