Description
These delightful Chocolate Frozen Raspberries are a perfect balance of rich chocolate and fresh raspberries. You can make them with either a creamy yogurt coating or a decadent white and dark chocolate shell. Perfect for a healthy snack or a sweet treat, this recipe is easy to make and freezer-friendly. #ChocolateFrozenRaspberries #HealthyDesserts #FrozenTreats #RaspberryDesserts #YogurtTreats #ChocolateLovers #SweetSnack #DessertRecipes #HealthySnackIdeas
Ingredients
Scale
Yogurt Version:
- 28 fresh raspberries
- 1/3 cup vanilla yogurt (e.g., Siggi’s 4%)
- 1/2 cup chocolate chips (e.g., Lily’s dark chocolate chips)
- 2 tsp coconut oil
White Chocolate Version:
- 28 fresh raspberries
- 1/2 cup white chocolate chips (e.g., Lily’s white chocolate chips)
- 1/2 cup dark chocolate chips
- 4 tsp coconut oil, divided
Instructions
Yogurt Version:
- Prepare Raspberries: Rinse raspberries thoroughly and gently pat them dry with a paper towel. Ensure they are completely dry.
- Coat with Yogurt: Line a baking sheet with parchment paper. Using your fingers or a toothpick, dip each raspberry into the yogurt, covering it evenly. Place the coated raspberries on the parchment-lined sheet.
- Freeze the Coated Raspberries: Freeze the raspberries for 30-60 minutes, or until the yogurt has hardened.
- Dip in Chocolate: Melt chocolate chips and 2 teaspoons of coconut oil in the microwave, heating in 30-second intervals, stirring in between until smooth.
- Coat with Chocolate: Dip each yogurt-coated raspberry into the melted chocolate, then place them back on the parchment-lined sheet.
- Freeze and Serve: Freeze until the chocolate has set. Store in the freezer for up to 2-3 weeks. Let sit at room temperature for 3-5 minutes before serving.
White Chocolate Version:
- Prepare Raspberries: Rinse and dry the raspberries as done in the yogurt version.
- Coat with White Chocolate: Melt white chocolate chips with 2 teaspoons of coconut oil in the microwave, stirring until smooth.
- Dip Raspberries in White Chocolate: Use a fork to dip each raspberry into the melted white chocolate, then place them on a parchment-lined baking sheet.
- Freeze the White Chocolate Coating: Freeze the raspberries for 30-60 minutes until the white chocolate hardens.
- Dip in Dark Chocolate: Melt dark chocolate chips with the remaining 2 teaspoons of coconut oil in the microwave. Stir until smooth.
- Coat with Dark Chocolate: Dip the white chocolate-coated raspberries into the dark chocolate, then place them back on the parchment-lined sheet.
- Freeze and Serve: Freeze until the dark chocolate sets. Store in the freezer for up to 2-3 weeks. Let sit at room temperature for 3-5 minutes before serving.
Notes
- Yogurt Options: Use plant-based yogurt for a dairy-free option, or choose 0% fat yogurt for a lighter treat. Higher-fat yogurt will create a creamier texture.
- Sweetened Yogurt: If using plain yogurt, sweeten it with maple syrup, honey, stevia, or monkfruit to taste.
- Storage: These chocolate-covered raspberries can be stored in an airtight container in the freezer for up to 2-3 weeks.
- Variation: Feel free to use any chocolate you prefer, such as milk chocolate, or a combination of dark and white chocolate for a different flavor.
- Prep Time: 1 hour
- Cook Time: None
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 berry
- Calories: 55 kcal
- Sugar: 4g
- Sodium: 1 mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1 g
- Cholesterol: 0mg