Raspberries contain 32% more pectin than strawberries, which is why they hold their shape perfectly inside melted chocolate.
Raspberry Filled Chocolate Treats
Indulge in these irresistible Raspberry Filled Chocolate Treats that are sure to delight your taste buds! With luscious dark chocolate and a vibrant raspberry filling, each bite is a perfect balance of rich and fruity flavors. Get ready to impress your friends and family with this simple yet decadent dessert that’s as fun to make as it is to eat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 pack 6-oz raspberry (170 g)
🫙Pantry Staples(3)
- 2 tbsp agave (honey or maple syrup works) (30 ml)optionalhoney or maple syrup
- 1 cup dark or sugar-free chocolate chips (240 ml)
- 1 tbsp coconut oil (15 ml)
📦Other(1)
- 3 tbsp chia seeds (45 ml)
👨🍳 Instructions
- 1
Mash the raspberries, add the honey or agave, and chia seeds. Mix to combine.
- 2
Let it sit in the fridge for 3-4 hours or overnight.
- 3
Divide the raspberry chia into molds (whatever shape chocolate bites you want to make) and freeze for 2-3 hours or until they are fully hard (I left mine overnight).
- 4
Melt chocolate chips with 1 tbsp of coconut oil.
- 5
Add the frozen molded raspberries into the melted chocolate and place them on a sheet pan lined with parchment paper.
💡 Pro Tips
- ✓Freeze the raspberry chia filling to -10°F or below before dipping in chocolate to prevent the warm chocolate (around 88-90°F) from melting the filling and creating messy, uneven coatings.timing-10°F filling temp
- ✓Temper your chocolate by heating to 115°F, cooling to 84°F, then reheating to 88-90°F for proper crystal formation that creates a glossy finish and prevents white bloom.technique115°F→84°F→88-90°F
- ✓Use a 10:1 ratio of chia seeds to liquid in your raspberry mixture because chia absorbs 12 times its weight in liquid, creating the perfect gel consistency for molding.ingredient10:1 ratio, 12x absorption
- ✓Add coconut oil at exactly 1 tablespoon per 6 oz chocolate to achieve optimal viscosity for dipping without making the chocolate too thin or affecting the snap.ingredient1 tbsp per 6 oz chocolate
- ✓Tap your filled molds 10-15 times on the counter to release air bubbles that would create weak spots and cause cracking when the treats contract during freezing.technique10-15 taps
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Raspberries contain 32% more pectin than strawberries, which is why they hold their shape perfectly inside melted chocolate.
Raspberry Filled Chocolate Treats
Indulge in these irresistible Raspberry Filled Chocolate Treats that are sure to delight your taste buds! With luscious dark chocolate and a vibrant raspberry filling, each bite is a perfect balance of rich and fruity flavors. Get ready to impress your friends and family with this simple yet decadent dessert that’s as fun to make as it is to eat!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 pack 6-oz raspberry (170 g)
🫙Pantry Staples(3)
- 2 tbsp agave (honey or maple syrup works) (30 ml)optionalhoney or maple syrup
- 1 cup dark or sugar-free chocolate chips (240 ml)
- 1 tbsp coconut oil (15 ml)
📦Other(1)
- 3 tbsp chia seeds (45 ml)
👨🍳 Instructions
- 1
Mash the raspberries, add the honey or agave, and chia seeds. Mix to combine.
- 2
Let it sit in the fridge for 3-4 hours or overnight.
- 3
Divide the raspberry chia into molds (whatever shape chocolate bites you want to make) and freeze for 2-3 hours or until they are fully hard (I left mine overnight).
- 4
Melt chocolate chips with 1 tbsp of coconut oil.
- 5
Add the frozen molded raspberries into the melted chocolate and place them on a sheet pan lined with parchment paper.
💡 Pro Tips
- ✓Freeze the raspberry chia filling to -10°F or below before dipping in chocolate to prevent the warm chocolate (around 88-90°F) from melting the filling and creating messy, uneven coatings.timing-10°F filling temp
- ✓Temper your chocolate by heating to 115°F, cooling to 84°F, then reheating to 88-90°F for proper crystal formation that creates a glossy finish and prevents white bloom.technique115°F→84°F→88-90°F
- ✓Use a 10:1 ratio of chia seeds to liquid in your raspberry mixture because chia absorbs 12 times its weight in liquid, creating the perfect gel consistency for molding.ingredient10:1 ratio, 12x absorption
- ✓Add coconut oil at exactly 1 tablespoon per 6 oz chocolate to achieve optimal viscosity for dipping without making the chocolate too thin or affecting the snap.ingredient1 tbsp per 6 oz chocolate
- ✓Tap your filled molds 10-15 times on the counter to release air bubbles that would create weak spots and cause cracking when the treats contract during freezing.technique10-15 taps