Chocolate Covered Raspberries
Quick and easy chocolate covered raspberries—made with only two ingredients and ready in 15 minutes. A fresh, fruity treat that’s perfect for healthy snacking or Valentine’s Day gifts.
Equipment
- Baking sheet
- Parchment Paper
- Microwave-safe bowl
- Toothpicks or fork
Ingredients
- Group: Yogurt Version
- 28 fresh raspberries
- 1/3 cup vanilla yogurt Siggi’s 4% recommended
- 1/2 cup dark chocolate chips Lily’s stevia-sweetened
- 2 teaspoons coconut oil
- Group: White Chocolate Version
- 28 fresh raspberries
- 1/2 cup white chocolate chips
- 1/2 cup dark chocolate chips
- 4 teaspoons coconut oil divided
Instructions
- Rinse and dry raspberries. Let them sit until fully dry to ensure yogurt sticks well.
- Dip raspberries in yogurt. Use fingers or a toothpick and place on parchment-lined baking sheet.
- Freeze for 30–60 minutes. Until the yogurt hardens completely.
- Melt chocolate with coconut oil. Use 30-second microwave bursts and stir until smooth.
- Dip yogurt-covered raspberries into chocolate. Place back on tray.
- Freeze again until chocolate is set. About 15–30 minutes.
- Serve and enjoy! Let sit 3–5 minutes before eating for best texture.
- (Repeat the same process for white chocolate version, using white then dark chocolate layers.)
Notes
- Yogurt: You can use plant-based yogurt like Culina for a vegan version.
- Chocolate: Lily’s stevia-sweetened chips are best for low sugar.
- Coconut oil: Use refined if you don’t like coconut flavor.
- Storage: Keep in freezer for 2–3 weeks in an airtight container.
Nutrition
Calories: 184kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 2mgSodium: 7mgFiber: 6gSugar: 16g
(Nutrition is estimated and will vary based on actual ingredients used)
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