In a bowl, mash raspberries. Stir in the greek yoghurt, maple syrup and granola, until well combined. Divide into iceblock freezer moulds and freeze for 4-5 hours, or until set. Melt dark chocolate in the the microwave in 20 second intervals until fully melted. Dip frozen yoghurt pops in melted dark chocolate and sprinkle with more granola. Store in an air tight container in the freezer and enjoy!