Chocolate-Covered Raspberry Bites are an easy-to-make recipe that uses just 5 ingredients! Fresh raspberries, chia seeds, dark chocolate, a tiny bit of coconut oil, and flakey sweet sea salt – an easy, healthy, doable sweet treat that your whole family will love.
Who doesn’t love the combination of fruit and chocolate? This classic combination had been around for years and for good reason!
I’ll dip just about any type of fruit I can get my hands on in dark chocolate! I love chocolate-covered strawberries, chocolate-covered pomegranates, and chocolate-covered kiwis – and my latest obsession is these chocolate-covered raspberry bites!
I like my recipes to be simple, healthy, approachable, and delicious – and these chocolate-covered raspberry bites are just that! All you need are 5 ingredients (most of which are pantry staples – so you may have them all on hand!).
- Fresh Raspberries: Sweet, tart and delicious – this beautiful fruit is loaded with antioxidants and loves to be paired with chocolate.
- Chia Seeds: Packed with fiber and healthy Omega-3 fatty acids, the chia seeds help to bind the mashed raspberries together.
- Dark Chocolate: Decadent and delicious, dark chocolate has a variety of health benefits as well. But, as always, use whatever type of chocolate lights you up! Milk, white, semi-sweet – they will all work!
- Coconut Oil: A tiny drop of coconut is the secret to achieving a super-shiny chocolate coating. Without it, the melted chocolate will appear matte once dry.
- Sea Salt: Do yourself a favor and invest in beautiful, high-quality sea salt. Maldon is hands down my personal favorite. It’s a lovely finishing salt that I use for baked goods, salads, steak, and fish (just to name a few!).
How-To Make Chocolate-Covered Raspberry Bites
If you’re not already excited by the ingredients that make up this delicious raspberry dessert, I promise you will be excited by the simplicity of this recipe!
- Mash raspberries using the back of a fork until they are broken down. The raspberries will look like raspberry jam or raspberry puree.
- Add the chia seeds to the mashed raspberries and mix well. Let the raspberry-chia mixture rest on the counter for 5-10 minutes once combined. This will allow the chia seeds to absorb some of the moisture from the raspberries, which in turn, will thicken the puree.
- Scoop up about 1 tablespoon of the raspberry chia mixture and drop in rounds on your prepared baking sheet (I like to use a quarter sheet pan lined with parchment paper).
- Place the raspberry chia drop in the freezer for 45-60 minutes or until set through.
- Dip frozen raspberry chia bites in melted chocolate and top with sea salt. Enjoy immediately or refreeze until ready to eat!
Pro Tip for Healthy Home Cooks
You can 100% use frozen raspberries in place of fresh raspberries! Just be sure that the frozen raspberries are defrosted before you mash them. If they seem very loose because they have a lot of liquid, add an extra teaspoon of chia seeds to help thicken the raspberry puree. See the video below for step-by-step instructions if you are a visual learner like me!
How-To Store Chocolate-Covered Raspberry Bites
Once the raspberry bites are set up, transfer them into an airtight container and store them in the freezer for up to 2 months. I recommend letting them sit on the counter for 1-2 minutes before biting into them – this allows them to soften just a bit!
Watch the video below for step-by-step instructions. Perfect if you are a visual learner (like me!)
- 1 heaping cup raspberries, (6 ounces /170g)
- 1 tablespoon chia seeds
- 5 ounces dark chocolate, or whatever chocolate you prefer
- 1 teaspoon coconut oil
- pinch sea salt
- Line a quarter sheet pan with parchment paper and set aside. In a small bowl, mash the raspberries with the back of a fork until they are broken down.
- Add in chia seeds and stir until well combined. Let this sit on the counter for 5-10 minutes to thicken.
- Scoop small plops of the raspberry-chia mixture onto the prepared baking sheet ( about 1 tablespoon per plop). You should end up with 8-10 pieces sending on their size. Place in the freezer for one hour or until set through.
- Place the chocolate in a small bowl and melt in the microwave for 30-60 seconds, stirring after the first 30-seconds (all microwaves will vary, so watch carefully). Mix the coconut oil into the melted chocolate until well combined.
- Dip the frozen raspberry-chia bites into the chocolate until coated and place back on the prepared baking sheet.
- Sprinkle a tiny bit of flaky sea salt over the wet chocolate. Repeat.
- Place the chocolate-dipped raspberry bites back into the freezer for an hour or until set through. Enjoy!