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A pile of chocolate stuffed raspberries in a bowl .

Stuffed Raspberries

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.

Course Snack
Cuisine American
Keyword chia jam, chia seed jam, chocolate jam bites, raspberry chia jam, raspberry jam, raspberry jam bites
Author Kelly

Ingredients

  • 1 pint fresh raspberries carefully washed and dried well
  • Creamy cashew butter or any nut / seed butter of choice.
  • 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

For the 2 coatings - Feel free to make both or choose your favorite coating:

White Chocolate:

  • 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

For the chocolate coating

  • 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

Instructions

  1. Line a baking sheet with parchment paper or wax paper.
  2. 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.
  3. 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.
  4. 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.

  5. 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.
  6. 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.

  7. 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.

  8. Place the baking sheet in the freezer again for another 20 minutes or until set.
  9. When ready to serve, remove from freezer and enjoy.