Raspberry Chocolate Bites

Dark chocolate covering thick raspberry chia jam.

These raspberry filled chocolates are wholesome, fruity, and so easy to make — just three ingredients! A chia-raspberry “jam” creates the gooey center, all wrapped in smooth dark chocolate for the perfect bite-sized treat.

Prep Time30

Freeze Time30

Total Time1

Servings: chocolates

Author: Danika Vanderpyl

Ingredients

1 ½ cup fresh raspberries or 2 cups frozen raspberries
2 ¼ tablespoons chia seeds
1 cup chocolate chips (I use dark chocolate chips to make the perfect sweetness)

Optional:

chunky sea salt

Instructions

Using Frozen Raspberries: Thaw the raspberries by letting them sit out for 1-2 hours or by microwaving them slowly, and drain any liquid. Mash the raspberries, then add chia seeds so they thicken. Let them sit for 15 minutes.
Using Fresh Raspberries: Wash the berries by placing the fresh berries in a colander and letting cool water run over them, then let them dry on a tea towel. Place the raspberries in a bowl and mash them with a fork. Add the chia seeds to the mashed raspberries. Let them sit for 15 minutes until they make a thick jam.
Little Mounds + Freeze: Using a tablespoon measuring spoon, drop little mounds of raspberry jam on parchment paper. Place them in the freezer and wait until the raspberry filling is completely frozen, about 15 minutes.
Melt Chocolate Slowly: You can melt chocolate over low heat on the stove while constantly stirring, OR melt the chocolate chips in the microwave 20-30 seconds at a time with stirring in between. *Heat slowly so the chocolate does not seize.
Dip with a fork: Dip fully frozen raspberry chia bites into the melted chocolate using a fork. Tap it on the side of the bowl to remove any excess chocolate.
Freeze: Before the chocolate firms up, sprinkle with a little sea salt if desired. Place chocolates in the freezer for 10 minutes or until ready to eat them. Let them sit out 5-10 minutes before serving them.

Notes

For step-by-step photos, scroll up.

Note: High heat too quickly will make the chocolate seize, becoming too hard to work with. Melt the chocolate slowly, and stir the chocolate to prevent this.

Can I use raspberry jam instead of the raspberry-chia mixture? Yes, scroll up to the blog post to get full details.

See ingredient swaps or chocolate personalizations in the blog post above!! Like using other berries, nut butter, or using a silicone mold!

Storage: Keep these in a sealed container or a bag in the freezer until ready to eat! Enjoy within 3 months.

Nutrition