Chocolate Covered Raspberry Bites
They taste like chocolate-covered raspberry jam… but better.
Servings: 10 servings
Calories: 135kcal
Ingredients
Raspberry Chia Filling
- 1½ cups raspberries (fresh or frozen)
- 2-3 TBSP maple syrup (to taste)
- 2 TBSP chia seeds
- 1 tsp vanilla extract (or vanilla bean paste)
Chocolate Coating
- ¾ cup dark chocolate
- 1 TBSP coconut oil
Optional Topping
- 2 TBSP freeze-dried strawberries or raspberries (crushed)
Instructions
- In a bowl, mash raspberries with maple syrup, chia seeds, and vanilla until thick and jam-like. Let rest 5–10 minutes so the chia thickens.
- Spoon the mixture evenly into 10 large 2-inch silicone heart cavities, filling nearly to the top and smoothing the surface.
- Freeze at least 4 hours or overnight until fully firm.
- Melt dark chocolate and coconut oil gently until smooth.
- Remove frozen hearts from molds and dip into chocolate until fully coated.
- Sprinkle with crushed freeze-dried berries if desired.
- Place on a parchment paper lined baking sheet and freeze for 10–15 minutes until hardened.
- Serve straight from the freezer or allow to soften slightly before eating.
Notes
If the molds you use are bigger or smaller than mine, then the nutrition data will be a little different per serving.
Nutrition
Serving: 1heart | Calories: 135kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 4mg | Potassium: 180mg | Fiber: 4g | Sugar: 8g | Vitamin A: 12IU | Vitamin C: 41mg | Calcium: 34mg | Iron: 3mg