Chocolate Frozen Raspberries
User Reviews
4.7
Chocolate Frozen Raspberries
Description
This recipe begins by drying fresh raspberries and coating them individually with vanilla or plain yogurt, then freezing them until the yogurt firmens. After freezing, each yogurt-covered raspberry is dipped into melted chocolate mixed with coconut oil to ensure smoothness. They are returned to the freezer until the chocolate coating sets, resulting in a textured snack combining tartness from raspberries, creaminess from yogurt, and a crisp chocolate shell.
The dessert offers a balance of flavors and textures: the juicy tartness of the raspberries contrasts with creamy yogurt and sweet, firm chocolate. Two versions exist, one involving yogurt and dark chocolate, the other using white and dark chocolate without yogurt, allowing versatility based on preferences. The frozen nature makes these a cool and satisfying bite, ideal for warm days.
Substitutions like plant-based yogurt permit dairy-free options, and lower fat yogurts can be used though creamier versions enhance the texture. The treat keeps well frozen for 2-3 weeks and is best enjoyed shortly after removal from the freezer to maintain texture. Adding sweeteners to plain yogurt can also balance tartness.
Ingredients
Yogurt Version
- 28 raspberries fresh
- 1/3 cup vanilla yogurt I used Siggi's 4%*
- 1/2 cup chocolate chips I used Lily's dark chocolate chips
- 2 teaspoons coconut oil
White Chocolate Version
- 28 raspberries fresh
- 1/2 cup white chocolate chips I used Lily's white chocolate chips
- 1/2 cup chocolate chips I used Lily's dark chocolate chips
- 4 teaspoons coconut oil divided
Instructions
Yogurt Version
- Rinse fresh raspberries and pat them dry with a paper towel. If needed, let them sit out to dry a bit because you don't want them to be wet when you're coating them with the yogurt.
- Cover a small baking sheet or flat baking dish with parchment paper.
- Using your fingers or a toothpick, dip each raspberry into the yogurt to coat. Place each yogurt covered raspberry onto the parchment. Once all the raspberries are coated, place in the freezer for 30-60 minutes to let the yogurt harden.
- Once the yogurt has hardened up, melt chocolate chips with coconut oil in the microwave on 30 second intervals, until melted and thin enough to dip or drizzle.
- Dip each yogurt covered raspberry into the melted chocolate and place back on the parchment lined sheet. Continue with remaining berries until they're all coated. Place back in the freezer until chocolate has set and enjoy. Berries will last at 2-3 weeks in the freezer. They're best if you take them out of the freezer and let them sit for 3-5 minutes before enjoying, otherwise they're a bit too hard.
White Chocolate Version
- Rinse fresh raspberries and pat them dry with a paper towel. If needed, let them sit out to dry a bit because you don't want them to be wet when you're coating them with the yogurt.
- Cover a small baking sheet or flat baking dish with parchment paper.
- Melt white chocolate chips with 2 teaspoons coconut oil in the microwave on 30 second intervals, until melted and thin enough to dip or drizzle. Using a fork, dip each raspberry into the white chocolate to coat. Place each white chocolate covered raspberry onto the parchment. Once all the raspberries are coated, place in the freezer for 30-60 minutes to let the chocolate harden.
- Once hard, melt dark chocolate chips with remaining 2 teaspoons coconut oil in the microwave on 30 second intervals, until melted and thin enough to dip or drizzle.
- Dip each white chocolate covered raspberry into the melted dark chocolate and place back on the parchment lined sheet. Continue with remaining berries until they're all coated. Place back in the freezer until chocolate has set and enjoy. Berries will last at 2-3 weeks in the freezer. They're best if you take them out of the freezer and let them sit for 3-5 minutes before enjoying, otherwise they're a bit too hard.
Notes
- Use plant-based yogurt or 0% fat yogurt according to dietary needs or preferences, noting creamier yogurts provide richer texture.
- If using plain yogurt, sweeten it before coating with preferred liquid sweeteners like maple syrup or honey.
- Frozen raspberries last 2-3 weeks in the freezer; consume soon after thawing for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28berries
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Serving | 4berries (with yogurt) | |
| Calories | 88kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 2mg | 1% |
| Sodium | 5mg | 0% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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