These Stuffed Raspberries are bite-sized treats that feature fresh raspberries filled with creamy yogurt and nut butter, enveloped in a delicate coating of either white or dark chocolate. They make a delightful snack that are sure to satisfy your sweet tooth.
Updated June 2023
Creamy Stuffed Raspberries
These Stuffed Raspberries are not only a delightful treat but also a feast for the eyes. They’re bite-sized delights that combine the natural tanginess of fresh raspberries with luscious creamy fillings, enveloped in a delicate coating of either white or dark chocolate and will satisfy your sweet tooth leaving you craving for more.
Whether you’re planning a dessert for a special occasion or simply seeking a delightful snack, these stuffed berries are bound to impress. Prepare to wow your taste buds with the irresistible combination of creamy fillings, tart raspberries, and decadent chocolate coatings.
Recipe Ingredients
- Fresh Raspberries: The star of this recipe, raspberries add a burst of vibrant color, refreshing tartness, and delightful juiciness to each bite.
- Creamy cashew butter or any nut/seed butter of choice: The rich and velvety filling made with cashew butter or your preferred nut/seed butter complements the raspberries perfectly, creating a harmonious blend of flavors and contrasting textures.
- Dairy-free (or regular) vanilla or plain Greek-style thick yogurt or thick coconut yogurt: The creamy yogurt coating adds a delightful tang and a creamy touch to the stuffed raspberries. Opt for dairy-free or regular options based on your dietary preferences. We like Kite-Hill, Culina, Cocojune or Yoggu.
- Vanilla extract (only if using plain yogurt): If using plain yogurt, a splash of vanilla extract enhances the overall flavor profile, infusing the treat with a hint of warmth and sweetness.
Chocolate Coating – Two Ways: Make both or choose your favorite.
White Chocolate:
- Dairy-free (or regular) white chocolate chips / bar: Use refined-sugar-free or no-added sugar chocolate to keep these bites paleo or keto-friendly. We like Pascha’s Chocolate, Eating Evolved, Hu’s Kitchen or Lily’s Sweets.
- Coconut oil (for easier melting)
For the chocolate coating
- Vegan (or regular) chocolate chips / bar: Use refined-sugar-free or no-added sugar chocolate to keep these bites paleo or keto-friendly.
- We like Pascha’s Chocolate, Eating Evolved, Hu’s Kitchen or Lily’s Sweets.
- Coconut oil (for easier melting)
- Flaky sea salt: To garnish.
How to make Stuffed Raspberries
- Line a baking sheet with parchment paper or wax paper.
- Use a pastry bag, ziploc bag or a small 1/8 tsp spoon, fill each of the raspberries with the nut butter then place on the parchment paper in a single layer. Repeat with the remaining berries.
- Place the baking sheet in the freezer and freeze for about 20 minutes until the berries are hardened and a little bit easier to handle for dipping.
Make the Yogurt Coating:
- If using plain yogurt, place in a bowl and mix with vanilla until smooth. Use a toothpick or a small fork to pick up one berry then carefully dip into the yogurt and swirl around until well coated. Place on the parchment paper in a single layer. Repeat with the remaining berries. Place the baking sheet in the freezer and freeze for about 1 hour, or until solid.
- Once the berries are almost set, melt the white chocolate and dark chocolate separately with coconut oil in the microwave in 20-second increments (stirring well in between) or over a double-boiler on the stove.
For the White Chocolate Coating:
- For half of the batch, carefully dip one of the frozen raspberries into the melted white chocolate. Place the coated raspberries back on the baking sheet in a single layer. Drizzle a few of the white chocolate raspberries with a tiny bit of the melted dark chocolate in a zig-zag pattern.
For the Dark Chocolate Coating:
- For the other half of the batch, carefully dip one of the frozen raspberries into the melted dark / semi-sweet chocolate. Place the coated raspberries back on the baking sheet in a single layer. Drizzle some of the dark chocolate raspberries with a tiny bit of the melted white chocolate in a zig-zag pattern. Lightly sprinkle the dark chocolate raspberries with a tiny bit of flakey sea salt.
- Place the baking sheet in the freezer again for another 20 minutes or until set.
- When ready to serve, cut one stuffed raspberry in half and enjoy.
Tips for Success
- Ensure that the raspberries are thoroughly dried before filling them to prevent any moisture from affecting the texture.
- If using plain yogurt, make sure to mix it with vanilla extract for added flavor.
- Use a toothpick or a small fork to dip the raspberries into the yogurt coating, allowing for a smooth and even coverage.
- Freezing the raspberries at different stages ensures the fillings and coatings set properly, resulting in a firm and satisfying bite.
Variations:
- Nutty Bliss: Experiment with different nut or seed butters such as almond butter, peanut butter, or sunflower seed butter to infuse unique flavors into your stuffed raspberries.
- Crunchy Delight: Roll the filled raspberries in crushed nuts, granola, or shredded coconut before coating them with chocolate for an added crunch.
- Zesty Surprise: Add a touch of citrus zest, such as lemon or orange, to the yogurt coating for a refreshing twist that complements the raspberries beautifully.
Storage and Freezer Info:
- Once the stuffed raspberries are fully set, transfer them to an airtight container or freezer-safe bag.
- Store them in the freezer for up
More easy treat recipes you will love!
These Stuffed Raspberries are bite-sized treats that feature fresh raspberries filled with creamy yogurt and nut butter, enveloped in a delicate coating of either white or dark chocolate. They make a delightful snack that are sure to satisfy your sweet tooth.
- 1 pint fresh raspberries carefully washed and dried well
- Creamy cashew butter or any nut / seed butter of choice.
- 1½ cup dairy-free , or regular vanilla or plain greek-style thick yogurt or thick coconut yogurt bar (use less or more as needed). We like Kite-Hill, Culina, Cocojune or Yoggu.
- ½ tsp vanilla extract only if using plain yogurt
- ½ - 1 cup dairy-free or regular white chocolate chips / bar (use less or more as needed - for melting and coating) ½ - 1 tsp coconut oil (for easier melting). Use refined-sugar-free or no-added sugar chocolate to keep these bites paleo or keto-friendly. We like Pascha's Chocolate, Eating Evolved, Hu's Kitchen or Lily's Sweets
- ½ - 1 cup dairy-free or regular chocolate chips / bar (use less or more as needed - for melting and coating). Use refined-sugar-free or no-added sugar chocolate to keep these bites paleo or keto-friendly. We like Pascha's Chocolate, Eating Evolved, Hu's Kitchen or Lily's Sweets
- ½ - 1 tsp coconut oil for easier melting
- Flaky sea salt to garnish
- Line a baking sheet with parchment paper or wax paper.
- Use a pastry bag, ziploc bag or a small 1/8 tsp spoon, fill each of the raspberries with the nut butter then place on the parchment paper in a single layer. Repeat with the remaining berries.
- Place the baking sheet in the freezer and freeze for about 20 minutes until the berries are hardened and a little bit easier to handle for dipping.
Yogurt Coating: If using plain yogurt, place in a bowl and mix with vanilla until smooth. Use a toothpick or a small fork to pick up one berry then carefully dip into the yogurt and swirl around until well coated. Place on the parchment paper in a single layer. Repeat with the remaining berries. Place the baking sheet in the freezer and freeze for about 1 hour, or until solid.
- Once the berries are almost set, melt the white chocolate and dark chocolate separately with coconut oil in the microwave in 20-second increments (stirring well in between) or over a double-boiler on the stove.
White Chocolate Coating: Carefully dip one of the frozen raspberries into the melted white chocolate. Place the coated raspberries back on the baking sheet in a single layer. Drizzle a few of the white chocolate raspberries with a tiny bit of the melted dark chocolate in a zig-zag pattern.
Dark Chocolate Coating: Carefully dip one of the frozen raspberries into the melted dark / semi-sweet chocolate. Place the coated raspberries back on the baking sheet in a single layer. Drizzle some of the dark chocolate raspberries with a tiny bit of the melted white chocolate in a zig-zag pattern. Lightly sprinkle the dark chocolate raspberries with a tiny bit of flakey sea salt.
- Place the baking sheet in the freezer again for another 20 minutes or until set.
- When ready to serve, remove from freezer and enjoy.
Disclaimer: This updated post was generated on May 18, 2023 by ChatGPT, an AI language model, and all info should be reviewed and validated by a human for accuracy and relevancy before implementation.
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