Ingredients

The following ingredients have 6 Servings
  • 6 ounces fresh raspberries (to yield about 30 firm berries.)
  • 1/2 cup sugar-free dark chocolate baking chips (or 80 grams of chocolate)
  • 2 teaspoons avocado oil or coconut oil

Instruction

  • Gently rinse raspberries, pat away water and allow them to thoroughly dry. Spread them out on a dish cloth and allow them to air dry while you're getting everything else together. Remove berries that aren't firm for another use. There are about 37 berries in a 6 ounce container.
  • Place chocolate chips in a microwave-safe bowl along with the cooking oil. Cook on high for 30 seconds and then stir. Heat and stir at 30 second intervals or until chocolate easily spoons from the bowl. It generally takes about 1 minute, but the timing will vary depending upon the wattage of the microwave.
  • Line a baking sheet with wax or parchment paper. To dip each raspberry, hold it open-side up between your fingers and dip it ⅔ of the way into the chocolate. (see picture in technique section.) Allow excess chocolate to drip off. Turn the raspberry over and place it on a baking sheet lined with parchment paper.
  • Place the baking sheet in the freezer for about 10 minutes. It doesn't take long for the chocolate to set, especially if the coating is not too thick. Once it has set, it's ready to be served or moved to a permanent storage container.
  • When you're ready to enjoy a frozen chocolate covered raspberry, allow it defrost for 10-15 minutes first.