Stir the Coconut Cream Yoplait Whips! so they are easier to scoop into the molds. Layer with yogurt and the halved raspberries until you reach the top of the molds.
Gently tap the popsicle molds on the counter to remove any air bubbles from the popsicles. Place stick in popsicles and freeze for at least 3 to 4 hours.
Combine the chocolate chips and coconut oil in a microwave safe dish. Microwave on 50% power in 30 second intervals, stirring in between, until chocolate is melted and smooth. Place chocolate mixture in a tall glass for dipping.
Dip frozen yogurt popsicles in chocolate and let harden (about 30 to 45 seconds). If desired, sprinkle with sliced almonds before chocolate hardens.
Enjoy right away or wrap in plastic wrap and place in freezer to enjoy later.