Description
These Chocolate Frozen Raspberries offer a delightful and refreshing treat perfect for any occasion. Featuring fresh raspberries coated in creamy vanilla yogurt and layered with rich chocolate, these bite-sized desserts are easy to make and freeze beautifully for a cool, sweet snack. Alternatively, try the white and dark chocolate layered version for a sophisticated twist.
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 teaspoons coconut oil
White and Dark 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 teaspoons coconut oil, divided
Instructions
- Prepare Raspberries: Rinse the raspberries thoroughly under cold water, then gently pat them dry with a paper towel. Make sure they are completely dry before proceeding to ensure the coatings stick properly.
- Yogurt Coating: Line a baking sheet with parchment paper. Using your fingers or a toothpick, dip each raspberry into the vanilla yogurt, coating it evenly. Place the yogurt-coated raspberries on the prepared baking sheet.
- Freeze Yogurt Coating: Place the yogurt-coated raspberries in the freezer for 30 to 60 minutes, or until the yogurt has hardened solid.
- Melt Chocolate: In a microwave-safe bowl, melt the dark chocolate chips with 2 teaspoons of coconut oil. Heat in 30-second intervals, stirring thoroughly between each until the mixture is smooth and well combined.
- Chocolate Coating: Dip each yogurt-coated raspberry into the melted chocolate, covering it completely. Return the chocolate-coated raspberries to the parchment-lined sheet.
- Freeze and Serve: Freeze the chocolate-dipped raspberries until the chocolate sets firmly. Store them in the freezer for up to 2 to 3 weeks. Before serving, let them sit at room temperature for 3 to 5 minutes to soften slightly.
- White Chocolate Coating: For the white and dark chocolate version, rinse and dry raspberries as before. Melt the white chocolate chips with 2 teaspoons of coconut oil in the microwave, stirring until smooth. Use a fork to dip each raspberry into the white chocolate, then place them on a parchment-lined sheet.
- Freeze White Chocolate: Freeze the white chocolate-coated raspberries for 30 to 60 minutes until the coating hardens completely.
- Melt Dark Chocolate: Melt the dark chocolate chips with the remaining 2 teaspoons of coconut oil in the microwave, stirring until smooth.
- Dark Chocolate Coating: Dip each white chocolate-coated raspberry into the melted dark chocolate, then place them back on the parchment-lined sheet.
- Freeze and Serve: Freeze until the dark chocolate sets firmly. Store in the freezer for up to 2 to 3 weeks. Allow the raspberries to sit at room temperature for 3 to 5 minutes before serving for best texture and flavor.
Notes
- Ensure raspberries are completely dry before coating to help coatings adhere better and prevent melting or sogginess.
- You can substitute vanilla yogurt with any flavored or plain yogurt of your choice.
- Use high-quality chocolate chips for better flavor and smoother melting.
- Store the finished frozen raspberries in an airtight container in the freezer to maintain freshness.
- Letting the raspberries sit at room temperature before serving enhances the chocolate texture and flavor.
- This recipe yields around 28 bite-sized frozen treats, perfect for parties or healthy snacks.
