Chocolate-Covered Raspberry Bites are an easy-to-make recipe that uses just five ingredients! Fresh raspberries, chia seeds, dark chocolate, a tiny bit of coconut oil, and flakey sea salt – an easy, healthy, doable sweet treat that your whole family will love.
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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 fruit I can get my hands on in dark chocolate! I love chocolate-covered strawberries, chocolate-covered pomegranates, and my latest obsession is these chocolate-covered raspberry bites!
Ingredients
I like my recipes to be simple, healthy, approachable, and delicious – and these chocolate-covered raspberry bites are just that! All you need are five 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, I love the richness of dark chocolate, 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 thrilled by the simplicity of this recipe!
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!
Chocolate-Covered Raspberry Bites
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Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
Comments
Norm says
Fantastic! Except, just form the raspberry purée into a heart shape!
Dani Spies says
Love that idea! So fun.
Cresta says
Hey!!! This looks so yummy! Can’t wait to try it. Was wondering if this is on Pinterest. Looked for it but was unable to find it. So much easier for me to pin it so I don’t lose it. Thanks!
Dani Spies says
HI Cresta! Yes – here is the link to the pin – > https://www.pinterest.com/pin/53339576829261732/
Cresta says
Thank you so Much!!!
Merrily says
Can’t wait to try this! I was wondering if you could use strawberries instead of raspberries.
Dani Spies says
I haven’t tried this myself, but I bet it could work. I just wonder if you would need to heat the strawberries (as if you were making jam) to help them breakdown. I would love to hear how it goes if you give this a try!
Amy Henry says
Just made these and they are a HUGE hit ❤️❤️ Absolutely perfect quick dessert bite . I can’t say enough about this recipe. Super easy – great ingredients- you just have to be willing to wait while they freeze totally worth it. My 3 daughters and husband all love these
Dani Spies says
Hi Amy! I am so glad you enjoyed this recipe – thanks for taking the time to let me know.
Bonnie Davis says
I haven’t made these yet but plan to. They look and sound delicious! Just a quick question: can I substitute butter for the coconut oil?
Dani Spies says
That wouldn’t work for this recipe. The coconut oil simply helps to make the chocolate appear shiny – you can eliminate it as it wont effect the flavor at all!
Jen says
Hi!
I haven’t made this yet but this looks like exactly the recipe I’ve been looking for! I was wondering though, can I omit the chia seeds, or use corn starch to thicken it? I don’t have chia seeds and don’t see myself using them for anything else.
Thanks! 🙂
Dani Spies says
Hi Jen! I honestly don’t know if that would work although it may! I would be really curious to hear how it goes should you decide to give it a try.
Sue says
Will they hold together if just kept in the refrigerator after coating in chocolate? Thanks so much!
Dani Spies says
That’s a good question and I’m not sure! I’ve always put them in the freezer and have never tried putting them in the fridge. If you decide to try this, I would love to hear how it goes.
Stephanie says
Would it still work if I strain the seeds?
Hayley says
I love frozen chocolate covered raspberries but after a few raspberries my chocolate hardens, Do you have any suggestions to help keep the chocolate melted ??
Brittany says
Sooooo.
I did this whole recipe backwards. I used Strawberries instead of raspberries and i THOUGHT i used Chia seeds but i did Not realize until after that i used flax seeds..
Anyways, the flaxseeds did thicken the strawberry puree and now they’re in the freezer. They turned out really well! Family hit.
Next time i will For sure use chia seeds.