Prep the Raisins: Ensure raisins are completely clean and dry. Pat dry with paper towels if needed—moisture will cause the chocolate to seize.

Melt the Chocolate: Place chocolate (and optional coconut oil) in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth. Alternatively, use a double boiler for gentle melting.

Let Chocolate Cool Slightly: Allow the melted chocolate to rest for 2–3 minutes before dipping—this prevents runny coating and improves texture.

Freeze Raisins Briefly (optional but recommended): Place raisins in the freezer for 10 minutes before coating. This helps them stay separate and easier to work with.

Coat the Raisins: Stir the raisins into the melted chocolate, ensuring each one is evenly coated.

Set on Tray: Use a fork or slotted spoon to lift the raisins out and place them on a parchment-lined tray. Spread them apart to avoid clumping.

Chill to Set: Refrigerate for 30–40 minutes or until the chocolate is fully set.

Serve or Store: Enjoy immediately, or transfer to an airtight container and store at room temp for 5–7 days, or in the fridge for up to 1 month.