Wash and dry apples. Remove stems and push the popsicle sticks into the top of each apple. Place the apples on a plate or ¼ sheet tray lined with parchment paper. Set aside.

Blend the raspberries. You should not need liquid to blend. If the raspberries don’t blend for some reason, measure the berries, place them in the blender, and wait for them to defrost. As they defrost, liquid from the berries will appear, which will help them to blend. Blend until pureed.

Strain the raspberries through a sieve and discard the seeds.

In a small sauce pot, add 1 Tbsp lemon juice, the coconut sugar, and the raspberry puree. Turn heat up to medium and stir for about 10 minutes using a silicone spatula. Turn down the heat to about low-medium and continue to stir until the mixture starts to coat the back of the spatula or a spoon. This may take another 5-7 minutes. Turn off the heat. Allow it to cool for about 2 minutes.

Holding the apple by the popsicle stick, dip the apple into the candy mixture, carefully holding the pot by its handle, moving it so as to help coat the apple with candy. Place the apple onto the parchment. Repeat and if you wish, you can re-coat the apples with another layer. It can also help to cool the apples in the refrigerator for a few minutes before coating them again. Once coated, place in the refrigerator until set and ready to serve.