In a medium bowl, whisk yogurt, vanilla, and stevia to combine and create an even, runny consistency with the yogurt.

In a small bowl, mash 1/4 cup yogurt-stevia mixture (reserve the rest) with raspberries to fully combine. Add chia seeds and place in freezer to set.

In a microwave safe bowl, carefully warm white chocolate until barely melted (~90 seconds). Stir to distribute heat. Add 2 tablespoons of yogurt mixture and stir once more to fully combine. Set aside to cool to room temperature.

Using a small spoon or spatula, half fill six 3-ounce ice-pop molds with yogurt. Layer each mold with 1/6 of raspberry mixture. Finally add 1/6 of white chocolate to each mold.

Insert ice-pop sticks, and freeze until solid, 4 to 5 hours or overnight.

To unmold ice pops, run warm water briefly over the molds.