Chocolate Covered Frozen Raspberries

These chocolate frozen raspberries are coated in yogurt and covered in chocolate for a healthy, bite-size treat. One serving (4 raspberries) has less than 90 calories and only 1 gram of sugar!

If you’re a fan of raspberries, frozen yogurt and chocolate covered treats,  you’ll love this recipe! It’s so simple to make and the perfect treat to have on hand throughout the summer. They’re kind of similar to my peanut butter banana bites, but with raspberries and yogurt instead of bananas and peanut butter.

The inspiration for these babies came from these Tru Fru dark chocolate raspberries that I have been digging lately. The ones I’ve tried are coated in both white and dark chocolate and they’re soo good… and this is coming from a person who doesn’t love white chocolate. That said, I thought it would be fun to try to recreate my own version with yogurt instead of the white chocolate! They turned out so well that I knew I needed to share this recipe.

Here’s the Ingredient List:

• fresh raspberries
• vanilla yogurt
• stevia sweetened chocolate chips
• coconut oil

The best part? They’re so easy to make! Once your raspberries are clean and dry, you simply dip them in yogurt to coat and place on a parchment lined baking sheet. When all the raspberries are coated in yogurt, pop them in the freezer to harden.

After 30-60 minutes you bring them out of the freezer and coat each berry with melted chocolate. Once they’re all covered in chocolate, place the berries back in the freezer until the chocolate is set and enjoy. That’s it!

Are Chocolate Covered Raspberries Healthy?

Healthy isn’t the first thing that comes to mind when I think of chocolate covered things, but these chocolate covered raspberries are quite healthy for a dessert! The serving size is 4 raspberries and one serving has less than 90 calories and only 1 gram of sugar. Of course, the nutrition facts will vary based on what type of yogurt and chocolate chips you use. See below for my tips to keep this treat low in sugar.

Raspberries – The center of this recipe are these little berries They are a great source of vitamin C and fiber as well as other vitamins and minerals. (Source)

Yogurt – Yogurt is the powerhouse of this recipe. It’s packed with protein, probiotics and calcium! I used Siggi’s 4% vanilla yogurt which is sweet enough to help balance the tart bite of the raspberries, but not too sweet. I love the creaminess that higher fat yogurt gives, but you can use a low-fat yogurt if you want to lower the fat content of this treat. You can also use plain yogurt instead of vanilla. If you don’t mind the tart flavor of plain yogurt use it as is or sweeten it up with a liquid sweetener like maple syrup, honey, stevia or monkfruit. Another option is a plant-based yogurt to keep these dairy-free and vegan. I recommend Culina yogurt if you need a plant-based option.

Dark Chocolate chips – Ready for these stats? Dark chocolate is high in fiber, iron, magnesium, copper and manganese. It has a lot of antioxidants and is great treat to enjoy in moderation. (Source) I’m sure you’ve noticed, but I love Lily’s stevia sweetened dark chocolate chips and use them all the time. They’re gluten-free, vegan and instead of sugar, they’re sweetened with stevia and erythritol. One serving (60 chips) has less than 1 gram of sugar per serving, which keeps the sugar content of these chocolate covered raspberries really low. If you choose to use regular dark chocolate chips, the sugar content will be higher. Also, if you don’t love dark chocolate or can’t find dark chocolate chips, regular chocolate chips will work!

Coconut oil – Coconut oil is known as a superfood and has been linked to a lot of beneficial health outcomes like hair, skin, nail protection and fat burning. Grab organic, virgin coconut oil for the best quality! (Source) The reason you see coconut oil in many of my chocolate recipes is because it helps to thin out melted chocolate chips, making the chocolate easier to drizzle or use as a coating. Of course, coconut oil is liquid at room temperature so most treats with coconut oil need to be stored in the fridge or freezer. There’s no good sub for coconut oil in this recipe. I highly recommend picking up a jar. If you don’t enjoy the flavor of coconut, look for refined coconut oil.

Element
Yogurt version
28 fresh raspberries
1/3 cup vanilla yogurt, I used Siggi’s 4%*
1/2 cup chocolate chips, I used Lily’s dark chocolate chips
2 teaspoons coconut oil

white chocolate version
28 fresh raspberries
1/2 cup white chocolate chips, I used Lily’s white chocolate chips
1/2 cup chocolate chips, I used Lily’s dark chocolate chips
4 teaspoons coconut oil, divided

Yogurt version

1. Rinse fresh raspberries and pat dry with paper towels. Let them sit to dry a bit if needed, as you don’t want them to get soggy when you spread yogurt on them.
2. Cover a small baking dish or flat baking dish with parchment paper.
3. Dip each raspberry in the yogurt with your fingers or a toothpick to coat. Place each yogurt-covered raspberry on parchment paper. Once all the raspberries have been coated, place in the fridge for 30-60 minutes for the yogurt to firm up.
4. Once the yogurt is firm, melt the chocolate chips in the coconut oil in the microwave in 30-second intervals until melted and thin enough for dipping or drizzling.
5. Dip each yogurt-covered raspberry in the melted chocolate and return to the parchment liner. Continue with remaining berries until they are all coated. Return to the refrigerator until the chocolate has set and enjoy. Berries will keep for 2-3 weeks in the refrigerator. It’s best to take them out of the fridge and let them sit for 3-5 minutes before enjoying them, otherwise they’ll be a little too firm.

white chocolate version

1. Rinse fresh raspberries and pat dry with paper towels. Let them sit to dry a bit if needed, as you don’t want them to get soggy when you spread yogurt on them.
2. Cover a small baking dish or flat baking dish with parchment paper.
3. Melt the white chocolate chips with 2 teaspoons of coconut oil in the microwave in 30-second intervals until melted and thin enough for dipping or drizzling. Dip each raspberry in white chocolate with a fork to coat. Place each white chocolate-covered raspberry on parchment paper. Once all the raspberries are coated, place in the fridge for 30-60 minutes to harden the chocolate.
4. Once firm, melt the dark chocolate chips with the remaining 2 teaspoons of coconut oil in the microwave in 30-second intervals until melted and thin enough for dipping or drizzling.
5. Dip each white chocolate covered raspberry in the melted dark chocolate and return to the parchment liner. Continue with remaining berries until they are all coated. Return to the refrigerator until the chocolate has set and enjoy. Berries will keep for 2-3 weeks in the refrigerator. It’s best to take them out of the fridge and let them sit for 3-5 minutes before enjoying them, otherwise they’ll be a little too firm.