These chocolate covered raspberries are the perfect little sweet bite! The rich dark chocolate complements the tart raspberries. This cute little treat is great for birthdays, summer snacks, and Valentine’s Day!

Chocolate covered raspberries.

Why You’ll Love This Recipe

  • These chocolate covered raspberries are quick and easy to make.
  • Only 25 minutes are needed.
  • These bite sized treats are refreshing and delicious.
  • Feel free to use raspberries, blackberries, or blueberries.
  • The base layer has a peanut butter chocolate flavor.
  • They are great all year long.
  • This recipe is gluten free and can be easily made dairy free and vegan.
  • Check out these Chocolate Covered Blueberries for another delicious dessert recipe!

Ingredients & Substitutions

These are the main ingredients and substitutions for these chocolate covered raspberries. Scroll down to the recipe card for full ingredients list and instructions.

Use pure maple syrup to sweeten the base layer. If needed, replace with honey.

Cocoa powder adds the chocolate flavor to the base.

In addition, oat flour helps thicken it. If needed, replace the 2 tablespoons oat flour with 2 tablespoons gluten free flour or 3 tablespoons almond flour.

Use fresh raspberries. Do not use frozen raspberries.

For the topping, use any type of chocolate chips and coconut oil. I prefer dark chocolate chips for this recipe, but milk chocolate and semisweet chocolate work well too.

Ingredients for chocolate covered raspberries.

Taste & Texture

These chocolate covered raspberries are rich, decadent, tart, and sweet.

The base layer is soft and creamy, the raspberries are juicy, and the chocolate coating is velvety smooth!

How to Make

Step 1

First, in a bowl, combine the maple syrup, cocoa powder, oat flour, and peanut butter. Stir together.

Chocolate peanut butter mixture.

Step 2

Divide this mixture into 12 mini muffin pan cavities. Place a raspberry in the center of each cavity.

Silicone pan with fruit.

Step 3

In a small bowl, melt the dark chocolate chips and the coconut oil. Melt until smooth and creamy.

Step 4

Pour the melted chocolate on top of each raspberry.

Melted dark chocolate with silicone pan.

Step 5

Place the silicone pan in the freezer for 15 to 20 minutes, until the chocolate has hardened.

Red pan with hardened chocolate.

Step 6

Lastly, remove from the freezer and enjoy!

Expert Tips & Tricks

Follow these tips and tricks to make the best chocolate covered raspberries.

First, use a silicone mini muffin pan. This is by far the easiest pan to work with.

The base layer will be pretty thick.

Do not use frozen raspberries.

Wash and dry the fresh raspberries.

Melt the chocolate chips and coconut oil until smooth and creamy.

Allow the topping to harden completely.

Chocolate raspberry bites.

How to Serve & Store

Serve these chocolate covered raspberries once the chocolate topping has hardened.

They are great by themselves or part of a dessert charcuterie board!

Store in the fridge or freezer for up to 4 days.

Frequently Asked Questions

Do raspberries and chocolate go well together?

Raspberries and chocolate go really well together!

Can you use another fruit?

Sure. Feel free to use another berry.

How long do they last?

These chocolate covered raspberries last about 4 days in the fridge and up to 1 month in the freezer.

Equipment Needed

Silicone Mini Muffin Pan: Use this pan for make these little chocolate covered raspberries.

Check out all of my kitchen favorites!

Dark chocolate raspberries.

You May Also Like

If you make these chocolate covered raspberries, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Chocolate covered raspberries.
At a Glance:
Prep Time: 10 minutes
Cook Time: 0 minutes
Chill Time: 15 minutes
Total Time: 25 minutes

Get the Recipe: Chocolate Covered Raspberries

These chocolate covered raspberries are such a fun little sweet treat! They feature a chocolate peanut butter base, fresh raspberries, and creamy dark chocolate. Great for birthdays, Valentine's Day, and more!
5 from 1 vote
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Ingredients

12 berries

Instructions 

  • First, in a bowl, combine the maple syrup, cocoa powder, oat flour, and peanut butter. Stir together.
  • Divide this mixture into 12 mini muffin pan cavities. Place a raspberry in the center of each cavity.
  • In a small bowl, melt the dark chocolate chips and the coconut oil. Melt until smooth and creamy.
  • Pour the melted chocolate on top of each raspberry.
  • Place the silicone pan in the freezer for 15 to 20 minutes, until the chocolate has hardened.
  • Finally, remove from the freezer and enjoy!

Notes

  • I love this silicone mini muffin pan.
  • The peanut butter base mixture will be thick.
  • Use fresh raspberries.  Do not use frozen berries.
  • Store these bites in the fridge or freezer.
  • Check out all of my kitchen favorites!
Calories: 97kcal, Carbohydrates: 7g, Protein: 3g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 47mg, Potassium: 85mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg
Author: Addison LaBonte
Course: Dessert, Snack
Cuisine: American

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