Let me tell you about my frozen chocolate covered fruit era. It was real, it was expensive, and it was in my cart every single week without fail. I was absolutely obsessed. Those little bags of frozen chocolate covered fruit just hit different and I could not stop buying them.

And then one night I reached into the freezer and I was out. Completely out. And my husband looked at me and said, why don’t you just make them yourself?

I stood there for a second and thought about it and then I thought about how many times I had thrown those little bags into my cart without blinking and I went into the kitchen and made them myself that same night. And it was one of those genuine aha moments in the kitchen where you realize you have been spending money on something for years that takes about 20 minutes to make at home. That feeling is both wonderful and slightly humbling and I am here to give you that same moment.

Once I made the first batch I kept going. Different fruits, different chocolates, different yogurts. And raspberries quickly became my absolute favorite. There is something about the tartness of a raspberry paired with creamy cold yogurt and rich chocolate that is just perfect. And the best part is I get to control everything, lower sugar yogurt, the chocolate I actually want, the exact combination that works for me. No compromises, no mystery ingredients, just exactly what I want in a frozen treat.

This is one of my favorite things to grab at night when I want something sweet but I want to feel good about what I am eating. Simple, delicious, and completely customizable. Let me show you how.

Let’s Make It

Okay let’s talk about the syringe because I know that sounds a little wild but just stay with me. Raspberries have a natural little hollow opening at the bottom, that perfect little hole that goes right into the center of the berry. You need something small enough to get yogurt inside that tiny opening and a syringe is honestly the perfect tool for the job.

You can repurpose a medicine syringe you already have at home,  just give it a really good cleaning first. Or you can grab a small pack of syringes on Amazon for just a couple of dollars and they work absolutely perfectly. Once you have one you will use it over and over again for this recipe.

Fill your syringe with yogurt and carefully inject a little into each raspberry, filling that center cavity. Work your way through all your raspberries one by one. It goes faster than you think once you get a rhythm going.

Once all your raspberries are filled, place them on a parchment lined sheet and pop them in the freezer for at least 2 hours or until completely frozen solid. Do not rush this step,  fully frozen raspberries are essential before you add the chocolate.

When your raspberries are frozen, melt your chocolate. Add your cup of chocolate and one scoop of coconut oil to a microwave safe bowl and heat in 30 second increments, stirring in between each one, until completely smooth and glossy. The coconut oil does something magical here,  it makes the chocolate thinner and silkier so it coats the raspberries beautifully, and that little hint of coconut flavor is absolutely delicious with the raspberry and yogurt.

Dip, roll or drizzle each frozen raspberry in the melted chocolate, letting the excess drip off, and place them back on the parchment lined sheet. The chocolate will start to set almost immediately because the raspberries are frozen, it is so satisfying to watch.

Pop them back in the freezer for about 15 minutes to let the chocolate fully set and harden completely.

Tips and Variations

Any yogurt works. This is completely your call. I love a lower sugar Greek yogurt because it keeps things a little lighter but vanilla yogurt, full fat Greek yogurt, flavored yogurt, all of it works beautifully. Use what you love and what fits your goals.

Any chocolate works too. Milk chocolate, dark chocolate, white chocolate, low sugar chocolate, this recipe is yours to customize. I personally love a lower sugar dark chocolate because the slight bitterness against the sweet raspberry is incredible but do what makes you happy.

The coconut oil is the secret. Do not skip it. That one scoop of coconut oil mixed into your chocolate makes it thinner, smoother, easier to coat with, and adds the most subtle delicious coconut flavor. It also helps the chocolate set up with a beautiful snap instead of staying soft.

Make sure they are fully frozen before dipping. I cannot stress this enough. If your raspberries are not completely frozen the chocolate won’t set properly and you will have a melty mess instead of a beautiful coated berry. Two hours minimum. 

Store them in a freezer safe container. Once they are fully set transfer them to a container or freezer bag and they will keep in the freezer for up to a month. They honestly taste incredible straight from the freezer, cold, creamy, chocolatey, perfect.

Try other fruits too! Strawberries, blueberries, blackberries,  this same technique works on all of them. Blueberries you can just dip straight in since they don’t have the hollow center. Strawberries you can hollow out slightly with a small knife and fill with yogurt before dipping. Once you start you will not stop.

My husband told me to just make them myself and it genuinely changed my life a little bit. Sometimes the best advice is the simplest advice. Now I make these whenever I want them, exactly how I want them, for a fraction of what I used to spend. And I get to share the recipe with you which makes it even better. 

…and that’s all we did today!

Cyndi 

Item’s Used

• Mixing Bowl
• Measuring  Cups
• Rubber Spatula
• Sheet Pans
• Parchment Paper
• Storage Snap Container
• Food Syringe

Yogurt Filled Chocolate Covered Raspberries

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Ingredients Method

Ingredients

  

What You'll Need

• Fresh raspberries
• Greek yogurt of your choice low sugar, low fat, vanilla, plain, whatever you love
• 1 cup chocolate chips or melting chocolate of your choice
• 1 scoop coconut oil
• A syringe yes, really! More on that below.

Method

 

1. Fill a syringe with Greek yogurt.
2. Carefully pipe yogurt into the hollow center of each raspberry.
3. Place filled raspberries onto a parchment-lined baking sheet.
4. Freeze for at least 2 hours until solid.
5. Melt chocolate with coconut oil in the microwave in 30-second intervals, stirring between each.
6. Dip or drizzle frozen raspberries with melted chocolate.
7. Return raspberries to the baking sheet.
8. Freeze for 15 minutes or until chocolate is fully set.
9. Store in a freezer-safe container.

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