With a toddler in the house, I always have berries on hand.Sometimes more than we can finish before they start to go bad.

So before that happens I’ve been making these chocolate raspberry bites. It’s a super easy, 3 ingredient solution and they taste like they came from a fancy chocolate shop! These make a great no bake dessert or frozen summer treat. Since they freeze and store well, go ahead and make more than you think you need. You can pop one (or four) in when you’re craving a bite of something sweet.

Fresh raspberries and honey get puréed with an immersion blender and piped into molds with a rich chocolate layer before they get frozen. They’re a little tart, a little rich and super easy to make. You can switch the berries or chocolate for this recipe too to use what you’ve got on hand.

Check out the notes at the bottom and keep a batch of these in the freezer , thank yourself later.

Chocolate Raspberry Bites
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Chocolate Raspberry Bites

Course: Dessert, SnacksDifficulty: Easy
Prep time

15

minutes
Freeze time

1

hour 
Total time

1

hour 

15

minutes

Fresh raspberries, a drizzle of honey, and a layer of chocolate. Just three ingredients and no baking required. These Chocolate Raspberry Bites are simple to make and freezer friendly. Plus they taste like something you’d find in a gourmet chocolate shop.

Ingredients

  • 6 oz Fresh Raspberries

  • 1 – 2 Tbs Honey

  • 4 oz Chocolate Chips, of your choice

Directions

  • Prepare the Raspberry Layer
    – Rinse the raspberries and add them to a bowl with the honey.
    – Blend the raspberries and honey until smooth
  • Fill the Molds
    – For more control, PIPE your raspberry mixture into the mold. Fill the molds about 2/3, leaving space for the chocolate layer.
    – Place the molds in the freezer, allowing the raspberry layer to firm while you prepare the rest. (This may take up to an hour depending on the size of your molds).
  • Add the Chocolate
    – Once the Raspberry layer is solid melt your chocolate in a double boiler or microwave safe dish. The chocolate should be smooth and glossy when stirred.
    – Pipe the melted chocolate over the raspberry layer. The frozen layer helps the chocolate set nicely on top.
    – Tap the mold gently to release any air bubbles in the chocolate and make sure it is fully covering the top.
  • Freeze pt. 2
    – Place the molds back in the freezer until the chocolate is set (about 20-30 minutes).
    -Remove from the molds and store in the freezer in a sealed container.

Recipe Video

Notes

  • No immersion blender? – A regular blender or even a fork (for a chunkier texture) works too.
  • Use silicone molds – A flexible mold make popping out your bites way easier but ice cube trays can also work in a pinch.
  • Chocolate type – Splurge on your chocolate! Melt down a luxury bar for an even better taste. Dark chocolate adds a richer contrast, but milk or white chocolate are great if you prefer something sweeter.
  • Consider portion size – Pipe small portions for snack sized bites or go bigger for a more decadent treat.
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