Chocolate Covered Yoghurt Raspberries

Juicy raspberries, filled with a sweet yoghurt filling and covered in a layer of dark chocolate. These little bites are a delightful treat. Make a batch and keep them in the freezer, ready for when you feel like something sweet.

SWEET TREAT

Inspired by the Tru Fru white and milk chocolate covered raspberries, these are my healthier version using yoghurt instead white chocolate. As a replacement for the white chocolate I mixed the plant-based yoghurt with mesquite powder which is a white carob powder. Carob is often used as a substitute for cacao or chocolate and this makes a great alternative.

WHAT DO THEY TASTE LIKE

• Fruity

• Refreshing

• Sweet

• and bitter from the dark chocolate.

WHY YOU WILL LOVE THESE

They are so easy to make. It's as easy and mixing, filling, freezing and dipping.

They're healthier than the store-bought Tru Fru raspberries.

Great to make on your meal prep days, ready for the week ahead.

YOU WILL NEED

• Fresh raspberries

• A Greek-style plant-based yoghurt. I used Oatly Greek-style. You can also use a vanilla yoghurt if you like.

• Mesquite powder

• Maple syrup (optional) or liquid sweetener of choice

• Dark chocolate, make sure it's vegan if required

HOW TO STORE THEM

I find the best way is to keep them in the freezer in a sealable bag (Ziplock bag) or freezer-safe container. They should keep up to 2 months if stored correctly.

If you like this, why not try one of these.

HEALTHY TREATS RECIPES

Healthy Strawberry + Chocolate Brownie Bites

Chocolate Coconut Nice Cream

Frozen Shaved Fruit

Frozen Yoghurt Bark

Healthy 3 Ingredient Chocolate Mousse

CHOCOLATE COVERED YOGHURT RASPBERRIES

Juicy raspberries, filled with a sweet yoghurt filling and covered in a layer of dark chocolate. These little bites are a delightful treat. Make a batch and keep them in the freezer, ready for when you feel like something sweet.

TIME 45 min, including freezing time

Serves: 3

INGREDIENTS

• 35g Greek-style dairy-free yoghurt

• 10g Mesquite Powder

• 1 tbsp maple syrup (optional)

• 10 - 12 large raspberries

• 60g dark chocolate

INSTRUCTIONS

Line a tray or freezer-safe plate with parchment paper.

Mix the yoghurt, mesquite and maple syrup until well combined.

To make the filling of the raspberries easy I recommend transferring the mixture to a piping bag and fill each raspberry with the yoghurt mixture. Alternatively you could use a spoon or knife to fill the raspberries.

Place the filled raspberries on the tray/plate and put them in the freezer until the yoghurt is firm.

Melt the dark chocolate and dip each frozen raspberry into the melted chocolate.

Let any access chocolate drip off before placing it back onto the tray. Continue until all the raspberries are covered in chocolate. Place them back into the freezer for the chocolate to set. Store in the freezer.