You know those desserts that make you feel fancy but take almost no effort? Meet your new summer secret weapon: Chocolate-Dipped Frozen Raspberries. They’re juicy, tangy, rich, and refreshing—like nature’s candy with a chocolate tuxedo. One bite, and you’ll be hooked.
These are perfect for hot afternoons, light after-dinner treats, or sweet snacking straight from the freezer. Bonus: they’re naturally gluten-free and easy to make vegan with dark chocolate.
And if you love simple treats with big flavor payoffs, don’t miss my Frozen Chocolate Bananas or the ever-craveable Chocolate Peanut Butter Cups!
📝 Ingredients:
- 6 oz fresh raspberries (about 1 1/2 cups)
- 1/2 cup dark or semi-sweet chocolate chips
- 1 tsp coconut oil (optional, for smoother dipping)
🥣 Instructions:
1. Gently rinse raspberries and pat them completely dry with a paper towel. Place in freezer for 15–20 minutes.
2. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth.
3. Dip each raspberry halfway into melted chocolate, then place on a parchment-lined tray.
4. Freeze again until chocolate is firm, about 15 minutes.
5. Enjoy immediately or transfer to an airtight container in the freezer.
🍽️ Serving Tips:
- Serve in mini cupcake liners for parties.
- Pair with a cheese board for an elegant touch.
- Add to vanilla ice cream for a fancy sundae twist.
🌈 Variations:
- Use strawberries or blueberries instead.
- Add a sprinkle of crushed nuts or sea salt before freezing.
- Mix dark and white chocolate for a marble effect.
😬 Troubleshooting:
- Chocolate won’t stick? Raspberries must be dry and slightly frozen.
- Clumpy chocolate? Add a bit more coconut oil and stir gently.
- Too hard to bite? Let sit at room temp for 2–3 minutes before serving.
❄️ Storage:
- Store in a sealed freezer-safe container for up to 2 weeks.
- Layer with parchment to prevent sticking.
Chocolate-Dipped Frozen Raspberries
Ingredients
- 6 oz fresh raspberries about 1 1/2 cups
- 1/2 cup dark or semi-sweet chocolate chips
- 1 tsp coconut oil optional, for smoother dipping
Instructions
- Gently rinse raspberries and pat them completely dry with a paper towel. Place in freezer for 15–20 minutes.
- In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth.
- Dip each raspberry halfway into melted chocolate, then place on a parchment-lined tray.
- Freeze again until chocolate is firm, about 15 minutes.
- Enjoy immediately or transfer to an airtight container in the freezer.
Notes
- Coconut oil helps the chocolate harden with a shinier finish.
- Swap in white chocolate for a different twist.
Let me know if you try them—tag me on Pinterest or Instagram with your frosty masterpieces! 🥨✨
Find this recipe and more in our No-Bake Summer Dessert Round-Up.
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