Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This ensures the bark does not stick and makes it easy to lift out once frozen.

In a medium bowl, mix the Greek yogurt with your sweetener of choice (honey or maple syrup). If you are using pre-sweetened vanilla yogurt, you can skip this step.

Pour the yogurt mixture onto the prepared baking sheet. Use a spatula to spread it into an even layer, about 1/4 to 1/2 inch thick. It does not have to be a perfect rectangle; a rustic shape works great!

Scatter the fresh raspberries evenly over the top of the yogurt. Gently press them down so they are slightly embedded in the yogurt base.

In a small microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until completely smooth. Use a spoon to drizzle the melted chocolate in a decorative pattern over the yogurt and berries.

Sprinkle a tiny pinch of sea salt over the top to enhance the chocolate flavor. Place the baking sheet flat in the freezer and let it set for at least 3 to 4 hours, or until completely firm.

Once frozen solid, lift the parchment paper off the tray. Use your hands or a knife to break the bark into irregular, bite-sized pieces. Serve immediately.