Place chocolate in a medium-sized stainless steel bowl. Put bowl over top of a small pot of simmering water and let chocolate melt. Stir constantly. Remove bowl from pot once chocolate is melted. Add granola cereal to chocolate and stir to combine.
Divide mixture into 12 non-stick, paper-lined mini muffin cups and press down. Top each with a raspberry and put in fridge for one hour. Remove, sprinkle with icing sugar and serve.
Recipe Notes
Per muffin cup: 138 calories, 2 g protein, 6 g fat (3 g saturated fat), 19 g carbohydrates, 2 g fibre, 0 mg cholesterol, 61 mg sodium