Melt white chocolate chips with coconut oil in the microwave or over a double boiler. Stir until smooth.

Line a mini muffin tin with 10 liners. Spoon about 1 tsp of melted chocolate into each liner, tilting to coat the sides. Freeze for 10 minutes.

In a bowl, mash raspberries and mix with protein powder, Greek yogurt, and maple syrup until creamy.

Fill each chocolate cup with raspberry mixture. Smooth the tops.

Spoon remaining melted chocolate over each cup to seal.

Chill in the fridge or freezer for 1 hour until set.