Chocolate Covered Frozen Raspberries
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Published Jun 10, 2020, Updated Jul 17, 2023
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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!
Are you ready for the most refreshing, satisfying summer snack? I guarantee kids and adults will love them. They remind me of yogurt covered raisins… but way better.
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.
Can I Use a Different Fruit?
I have a feeling this recipe is just the tip of the iceberg when it comes to chocolate covered frozen fruit. I haven’t tested this recipe with other fruit, but I think it would work well with both cherries and blueberries. I’m planning to try these variations soon so I’ll keep you posted.
More Simple Snacks You Might Enjoy
- Chocolate Peanut Butter Banana Bites
- Banana Coconut Flour Mug Cake
- Chocolate Strawberry Banana Yogurt Clusters
- Apple Samoas with Date Caramel
- Frozen Banana Snickers
- 2-Ingredient Banana Frozen Yogurt
- Frozen Cottage Cheese Bark
- Peanut Butter & Jelly Protein Bites
- Healthy Cookie Dough Bites
- Greek Yogurt Popsicles
- Cottage Cheese Ice Cream
Chocolate Frozen Raspberries
Ingredients
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
Instructions
Yogurt Version
- Rinse fresh raspberries and pat them dry with a paper towel. If needed, let them sit out to dry a bit because you don’t want them to be wet when you’re coating them with the yogurt.
- Cover a small baking sheet or flat baking dish with parchment paper.
- Using your fingers or a toothpick, dip each raspberry into the yogurt to coat. Place each yogurt covered raspberry onto the parchment. Once all the raspberries are coated, place in the freezer for 30-60 minutes to let the yogurt harden.
- Once the yogurt has hardened up, melt chocolate chips with coconut oil in the microwave on 30 second intervals, until melted and thin enough to dip or drizzle.
- Dip each yogurt covered raspberry into the melted chocolate and place back on the parchment lined sheet. Continue with remaining berries until they’re all coated. Place back in the freezer until chocolate has set and enjoy. Berries will last at 2-3 weeks in the freezer. They’re best if you take them out of the freezer and let them sit for 3-5 minutes before enjoying, otherwise they’re a bit too hard.
White Chocolate Version
- Rinse fresh raspberries and pat them dry with a paper towel. If needed, let them sit out to dry a bit because you don’t want them to be wet when you’re coating them with the yogurt.
- Cover a small baking sheet or flat baking dish with parchment paper.
- Melt white chocolate chips with 2 teaspoons coconut oil in the microwave on 30 second intervals, until melted and thin enough to dip or drizzle. Using a fork, dip each raspberry into the white chocolate to coat. Place each white chocolate covered raspberry onto the parchment. Once all the raspberries are coated, place in the freezer for 30-60 minutes to let the chocolate harden.
- Once hard, melt dark chocolate chips with remaining 2 teaspoons coconut oil in the microwave on 30 second intervals, until melted and thin enough to dip or drizzle.
- Dip each white chocolate covered raspberry into the melted dark chocolate and place back on the parchment lined sheet. Continue with remaining berries until they’re all coated. Place back in the freezer until chocolate has set and enjoy. Berries will last at 2-3 weeks in the freezer. They’re best if you take them out of the freezer and let them sit for 3-5 minutes before enjoying, otherwise they’re a bit too hard.
Video
Notes
- Feel free to use a plant-based yogurt for a dairy-free option or 0% fat yogurt if you want to keep the fat lower. I like using the higher fat yogurt because it’s creamier and more filling.
- If you don’t have vanilla yogurt you can use plain yogurt and sweeten it with a liquid sweetener (maple syrup, honey, stevia or monkfruit) to your liking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is there a difference between using fresh raspberries and already frozen raspberries?
I don’t think so, but you’ll want to work quickly with the frozen berries because they might be juicy as they thaw.
Love these! I used strawberry yogurt and white chocolate. So good thank you!
Yummy!! So glad you loved these, Tanya. Thanks for the review. I so appreciate it!
I made these tonight with yogurt and they were delicious and I loved the tartness of the raspberries with the sweet dark chocolate. So gooooood! My yogurt was extremely thick so I mixed it with some oat milk to make it more the consistency that the melted chocolate is. Thanks for the recipe!! 🙂
Woo!! So glad you loved this recipe, Kelly. Thanks for the review. I so appreciate it!
Just made the chocolate covered raspberries and they are delicious. So easy to make. Perfect little treat when you want something sweet.
So glad you loved these, Linda! Thanks for coming back to leave a review. I so appreciate it!
Absolutely delicious! I used frozen raspberries and regular white chocolate and dark chocolate with coconut oil (less healthy, but it’s what I had on hand). Dipping the raspberries straight from the freezer ended up working well because the white chocolate and dark chocolate froze even before I had put the raspberries back in the freezer. With that said, if you do this I recommend working in batches so that the raspberries don’t thaw as you go!
So glad you enjoyed this recipe! Thanks for tying it and for the review. I so appreciate it!
I melted my white choc as directed but instead of melting, it got hard and started crumbling. It looks like hard Feta Cheese. Do I continue to melt in the microwave?
Hi Nannette, did you add coconut oil to the mixture and melt in 30-second increments?
I’m excited to try this recipe. We are cutting back on dairy. Do you think it would work with full-fat coconut milk or coconut cream? Thank you for sharing your amazing recipes.
Hi Rhonda – I haven’t tried it with either of these, but you could also try it with white chocolate, that is another way and it is delicious! Hope you enjoy these!
Mine did the same. It was like the frozen yogurt cooled the chocolate too quickly or something. My first 2-3 were perfect then the chocolate became really hard and gritty and not smooth almost like hard peanut butter. It was impossible to dunk anything? Any tips to avoid? I added the coconut oil and used high a quality chocolate.
Hi Heidi – So sorry to hear that your chocolate seized. It sounds like the coldness of the frozen raspberries cooled the chocolate too quickly. A few ways that I can think you can avoid this: 1) make sure you don’t leave your raspberries is the freezer too long 2) Make sure you dip quickly 3) If you are able, let your frozen raspberries sit for 2-3 minutes before dipping (making sure the yogurt doesn’t begin to melt). Hope this helps, let me know if you give these another try!
So good!
Yay! I am so glad you are loving this recipe, Melissa. Thank you for your review & star rating, I appreciate it!