Layered Chocolate Covered Frozen Raspberries
These chocolate frozen raspberries are layered with dairy-free white and dark chocolate for the perfect bite-sized sweet treat!
Have you ever seen the Tru Fru frozen berries at the store before? They’re the perfect little healthier snack made with berries that are layered with white and dark chocolate and then frozen. They also make them with blueberries, cherries, bananas, etc! I’ve always wanted to try them, but always have problems finding chocolate that’s soy-free. This version is a copycat that’s homemade with better-for-you chocolate!
The Ingredients for the Frozen Chocolate Raspberries
- Raspberries. You can also use other fruits like blueberries, banana slices, etc.
- Dairy-Free White Chocolate. Pascha sent me this dairy and soy-free white chocolate, and I thought it was the perfect time to try it! I’ve also made a similar recipe using yogurt instead of chocolate.
- Dairy-Free Dark Chocolate. I love Hu Kitchen gems for this recipe!
- Coconut Oil. I use this to help melt the chocolate.
How to make Frozen Chocolate Raspberries
- Step One. Melt the white chocolate.
- Step Two. Using a long toothpick, pierce a raspberry and dip into the white chocolate, and turn until it’s coated. Repeat for all berries and transfer to the freezer and allow to harden for 30-60 minutes.
- Step Three. Melt the dark chocolate.
- Step Four. Repeat the process of dipping the berries into the chocolate with a toothpick, allowing any excess chocolate to drip off. Transfer the berries back to the parchment-lined baking sheet and allow to harden in the freezer for another 30-60 minutes.
How long do these chocolate raspberries stay fresh?
You can keep these raspberries in the freezer for 3-4 weeks! You definitely want to keep them frozen so they don’t melt.
What if you can’t tolerate the white and dark chocolate?
If you’re AIP, try this version that uses yogurt instead of white chocolate! You can also use melted carob chips instead of dark chocolate.
You’ll also like…Print
- 6 oz fresh raspberries
- 1/2 cup dairy-free white chocolate
- 1/2 cup dairy-free chocolate chips (see notes for AIP)
- 1 tbsp coconut oil (divided)
- Prepare a large baking sheet lined with parchment paper and set aside.
- Melt the white chocolate and 1 1/2 tsp coconut oil together with a method of your choice (I prefer a double boiler method).
- Using a long toothpick, pierce a raspberry and dip into the white chocolate, and turn until it’s coated. Allow any excess chocolate to drip off of the raspberry before placing it onto the parchment. Repeat for all berries and evenly space on the parchment paper. Transfer to the freezer and allow to harden for 30-60 minutes.
- Melt the dark chocolate and 1 1/2 tsp coconut oil together until fully liquid.
- Repeat the process of dipping the berries into the chocolate with a toothpick, allowing any excess chocolate to drip off. Transfer the berries back to the parchment-lined baking sheet and allow to harden in the freezer for another 30-60 minutes.
- Once hardened, enjoy as a snack or transfer to a bag to store in the freezer.
- To make AIP, use this recipe with yogurt.
- Prep Time: 40
- Serving Size: 1 serving
- Calories: 218
- Fat: 13.6g
- Carbohydrates: 23.8g
- Fiber: 3.2g
- Protein: 2.5g