Chocolate Covered Raspberries With Coconut Yoghurt
GLUTEN FREE II DAIRY FREE II VEGAN II NIGHTSHADE FREE II SESAME FREE II FISH FREE II SHELLFISH FREE II SOY FREE II EGG FREE II KETO II SUGAR FREE
These easy 3-ingredient chocolate covered raspberries are a perfect balance of sweet and tart flavours. Juicy raspberries are filled with coconut yoghurt and then dipped in rich dark chocolate and frozen for a perfect 15-minute dessert. They take minutes to make and would be perfect as a light snack or for a healthy dessert.
Notes on ingredients for chocolate covered raspberries
Chocolate
I like to use chocolate with a cocoa content of 70%, meaning that 70% of the chocolate has been made from ingredients in the cocoa bean. The remaining 30% will consist of other ingredients, such as sugar, predominantly, but may also include, for example, tiny percentages of vanilla flavouring. The higher the percentage, the stronger the cocoa flavour, which means it will be more bitter and less sweet.
However, for this recipe, I used 100% dark chocolate, which has no added sugar. I'm following a sugar-free diet, and I found the sweetness of the raspberries enough for me.
Use whatever chocolate you find palatable. Dark chocolate is almost always dairy free unless it’s a cheap brand where they will add crappy fillers always check ingredients. My favourite brands to eat and use in cooking are also allergy-friendly (not top 14 free), some are vegan, soy-free, dairy-free, and gluten-free.
Green & blacks - Click here to go to the website.
Ombar - Click here for more info - buy this online at well easy OR in Waitrose or health food shops.
Raw chocolate - Click here for more information.
Plamil chocolate - Click here for more info
If you have a soy allergy, always opt for raw chocolate, as it will not contain any soy ingredients. (Always check on the label, though.)
Yoghurt
I used coconut collaborative coconut yoghurt as it's dairy-free. There are many varieties of yoghurt that you could use. Try using flavoured yoghurt for a sweeter snack if you prefer.
Rasperries
Use fresh raspberries for this recipe, as frozen ones are not suitable.
Ingredients
Tips
Use parchment paper for easy cleanup.
Clear out space in your freezer before you begin. It's a great idea to have room before starting.
Melt your chocolate in increments of 30 seconds to avoid burning, and add a touch of oil to the chocolate for easier dipping.
Use a toothpick to dip the raspberries in the chocolate, as they are so small and the chocolate can easily cover your fingers.
Let them come to room temperature for 5 minutes before enjoying them to soften slightly.
After dipping in dark chocolate, you could quickly dip into chopped nuts, milled pumpkin seeds, cacao nibs or cake sprinkles for an even more delicious treat.
Faq’s
Should I wash raspberries before dipping?
Yes, but rinse them gently and pat dry with paper towels. Let them air dry fully to prevent soggy berries.
How do I melt chocolate so it coats smoothly?
Melt chocolate in short bursts in the microwave or use a double boiler. Stir often until smooth and add a touch of oil to the chocolate for easier dipping approx 1/2 tsp.
How long do they last in the fridge?
Store in a single layer on parchment paper. They're good for up to two days, but best eaten from the freezer but left at room temperature for 10 minutes.
How do I get an even chocolate coating?
Dip raspberries by the stem or with a toothpick . Let excess chocolate drip off before setting them on parchment paper.
Can I add toppings?
Yes! Before the chocolate sets, sprinkle on crushed nuts, sprinkles, or shredded coconut for extra flavour and crunch.
Is there a way to make these dairy-free?
Absolutely. Use dairy-free chocolate bars or vegan chocolate chips. Double-check the label to be sure.
How many raspberries do I need per person?
Plan for 6 to 8 raspberries each for a small dessert or snack.
What pairs well with chocolate covered raspberries?
Serve with other fresh fruit, shortbread cookies, or create a dessert board like this one here.
Why I Love This Recipe for Chocolate Covered Raspberries
Healthy and delicious, this coconut yoghurt combines the richness of dark chocolate with the sweet tartness of raspberries, making for a tasty and healthy treat.
No baking required.
Great treat to make with kids.
They’re done in under 20 minutes.
Healthy frozen snack on demand.
You only require 3 ingredients.
Easily customisable.
Makes 24 raspberries - 30 minutes prep time
Step by Step
Recipe
125 g dark chocolate (see notes)
1 tsp oil, I used coconut oil
5 tbsp yoghurt
1 Punnet or 24 fresh raspberries
Optional toppings like chopped nuts, coconut, and milled pumpkin seeds
Method
Start by creating some space in your freezer, line a baking sheet or large plate with parchment paper.
Wash the raspberries and pat them dry with a kitchen towel.
Fill the raspberries with yoghurt. I used a small piping bag. Place the filled raspberries on the tray lined with parchment paper and leave to chill in the freezer for an hour.
Once the raspberries have frozen, melt the chocolate using either a double boiler or the microwave. If using a microwave, then heat in 30-minute bursts. Stir then blast the chocolate again till completely melted.
Take the raspberries from the freezer and insert a toothpick or drop a raspberry into the chocolate one at a time. Lift it out with a fork and let any excess chocolate drip off before placing it back on the lined tray.
If you want to dip the raspberries in your chosen toppings, do this quickly and have the toppings ready, as the chocolate will set very quickly since the raspberries are frozen.
Repeat this process till all the raspberries have been coated. Then pop them back in the freezer till you are ready to eat them.
They will keep in the fridge for 2 days, but I prefer to keep them in a freezer bag or container in the freezer and take them out whenever I need a healthy sweet treat.
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