Description
Raspberry Chocolate Yogurt Bites: Your new go-to for a refreshing, easy-to-make treat. Enjoy these simple, delicious snacks anytime you need a sweet bite!
Ingredients
Scale
- Yogurt Base:
- 1 ½ cups (360g) plain full-fat Greek yogurt
- 2–3 tablespoons maple syrup (adjust to taste)
- Berry Burst:
- ½ cup fresh raspberries, gently crushed
- Chocolate Crunch:
- ½ cup dark chocolate chips or chopped dark chocolate (70% cacao recommended)
- 1 teaspoon coconut oil
- Finishing Touch:
- ¼ teaspoon flaky sea salt (optional, but highly recommended)
Instructions
- Prep Your Pan, My Friend: Alright, first things first, grab a baking sheet. Line it with parchment paper – seriously, don’t skip this, it’s a lifesaver for easy removal later. I’ve tried without, and let’s just say, scraping frozen yogurt off a pan is not my idea of a good time! Make sure the paper hangs over the sides a bit, creating little ‘handles.’ This is where we lay the foundation for our Raspberry Chocolate Yogurt Bites, so a good base is key, you know?
- Mix That Creamy Base: In a medium bowl, get your Greek yogurt and maple syrup in there. Give it a good whisk until it’s super smooth and everything is combined. You want it to be perfectly uniform, no streaks of syrup hiding. This is your canvas, so make it lovely! I always taste a tiny bit here, just to make sure it’s sweet enough for my mood. Sometimes I add a touch more maple, honestly, just depends on the day.
- Spread the Love (and Yogurt): Now, pour that creamy yogurt mixture onto your prepared baking sheet. Using an offset spatula or the back of a spoon, spread it out evenly. You’re aiming for about a quarter-inch thickness, give or take. Don’t go too thin, or your Raspberry Chocolate Yogurt Bites will be flimsy. Too thick, and they’ll take ages to freeze. Just a nice, consistent layer, like you’re frosting a giant, very flat cake.
- Raspberry Drizzle Time: Gently scatter your fresh raspberries over the yogurt layer. Don’t just dump them, place them with a little care. Then, here’s the fun part: take a fork and lightly press down on each raspberry, creating little pockets of berry goodness. You want to release some of their juices and create a beautiful swirl. This adds such a lovely tartness to the Raspberry Chocolate Yogurt Bites, a real burst of flavor.
- Chill Out, Literally: Pop that baking sheet into the freezer. You’ll want to let it chill for at least 2-3 hours, or until the yogurt is completely firm. This step is crucial, hon! Trying to cut soft yogurt is a messy, frustrating business, believe me, I’ve been there. Go do something else for a bit, maybe read a book, or, you know, clean up the kitchen chaos you’ve already made. Patience is a virtue here for perfect Raspberry Chocolate Yogurt Bites.
- Chocolate Magic & Final Freeze: Once your yogurt is solid, melt your dark chocolate with the coconut oil. I usually do this in a microwave-safe bowl in 30-second intervals, stirring each time, until it’s smooth and glossy. Take the yogurt slab out of the freezer, drizzle that beautiful chocolate all over it, and sprinkle with flaky sea salt if you’re using it. Quickly, before the chocolate sets, cut the slab into bite-sized pieces. Then, back into the freezer for another 15-20 minutes to set the chocolate. Voila! Your Raspberry Chocolate Yogurt Bites are ready!