Line a tray or plate with parchment paper. Make sure it's a size that will fit comfortably in your freezer.
In a small bowl, combine the Greek yoghurt and honey. Stir until smooth and well-incorporated.
Take one frozen raspberry at a time, dip it into the yoghurt mixture, and quickly transfer it to the parchment-lined tray. Repeat with all the raspberries. Work fast — the raspberries should stay frozen.
Pop the tray in the freezer for 1–2 hours, or until the yoghurt coating is completely solid.
While the bites are freezing, melt the dark chocolate using a double boiler or the microwave (in short 20-second bursts, stirring between each).
Line another tray with parchment paper and set it aside, ready for the chocolate-coated bites.
Take each frozen yoghurt-coated raspberry, dip it into the melted chocolate, and quickly transfer it to the new parchment-lined tray.
Place the tray in the freezer until the chocolate hardens. Store in an airtight container in the freezer.
