Easy No-Bake Raspberry Chocolate Bites

These raspberry chocolate bites have a luscious, melt-in-your-mouth texture. Give these easy no-bake treats a try if you’re looking for raspberry recipes, like these simple and delicious homemade raspberry popsicles, which are another good option.

Ingredients and Substitutions

Dark chocolate works best in these treats because it’s less likely to seize when it comes into contact with the moisture from the raspberries compared to other types of chocolate.

This recipe works best with fresh raspberries, but you can substitute frozen if you prefer. If using frozen, be sure to thaw them first, then drain any liquid they release before adding them to the food processor or blender.

How to Make Raspberry Chocolate Bites

Start by adding the chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat. Next you’ll add the melted dark chocolate along with 2/3 cup fresh raspberries to a food processor or blender.

Blend until smooth.

Divide the mixture evenly into a mini muffin pan with 12 spots lined with mini paper baking cups.

Press one fresh raspberry into the center of each portion, if desired.

Place the pan in the fridge to chill for at least 60 minutes before serving.

5 from 2 votes

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Raspberry Chocolate Bites Recipe

These raspberry chocolate bites have a luscious, melt-in-your-mouth texture. They're delicious and easy to make.

Cook Mode(prevent your screen from going dark)

Course Dessert

Cuisine American

Prep Time 12 minutes minutes

Cook Time 3 minutes minutes

Chilling time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Calories 120.8kcal

Author Jennifer Bell

Equipment

• Mini muffin pan
• Mini paper baking cups

Ingredients

• 1 1/3 cups chopped dark chocolate
• 2/3 cups fresh raspberries
• Optional topping: 12 additional raspberries

Instructions

• Add 1 1/3 cups chopped dark chocolate to a pot on the stove set to low heat.
• Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.
• Add the melted dark chocolate along with 2/3 cups fresh raspberries to a food processor or blender, then blend until smooth.
• Divide the chocolate raspberry mixture evenly into a 12-portion mini muffin pan lined with mini paper baking cups.
• Press one fresh raspberry into the center of each portion, if desired.
• Place the pan in the fridge to chill for at least 60 minutes before serving.

Notes

• Store these treats in an airtight container in the fridge for up to five days.

Nutrition

Serving: 1Chocolate | Calories: 120.8kcal | Carbohydrates: 10g | Protein: 1.6g | Fat: 8.3g | Saturated Fat: 4.8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.5g | Cholesterol: 0.6mg | Sodium: 4mg | Potassium: 152.1mg | Fiber: 2.7g | Sugar: 5g | Vitamin A: 10.4IU | Vitamin C: 2.3mg | Calcium: 16.4mg | Iron: 2.4mg