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Chocolate Raspberry Yogurt Bites

Serving Size

12-18

Ingredients

  • 1 pint fresh raspberries (makes 12–18 bites)
  • ⅓ cup plain Greek yogurt
  • 1 Tbsp nut butter
  • Optional: 1 tsp honey or maple
  • 2 oz chocolate (I used Hu hazelnut butter)
  • 1–2 tsp coconut oil
  • Optional: chia, pumpkin seeds, or walnuts

Directions

  • Wash raspberries and pat them completely dry.
  • Mix yogurt, nut butter, and honey (optional) until smooth.
  • Line a tray with parchment. Place 2–3 raspberries touching to form a bite. Spoon a thin swipe (about ½ tsp) of the yogurt mixture over the top.
  • Optional: add a sprinkle of chia seeds and pumpkin seeds, or a walnut half, to the yogurt.
  • Add the chocolate + coconut oil to a small microwavable bowl. Microwave for 15–20 seconds. Stir to ensure it is smooth.
  • Drizzle generously over each bite.
  • Freeze 45–75 minutes until firm.
  • Remove from freezer. Let it sit 3-4 minutes before eating for the best texture.
  • Keep in a freezer-safe container.

Notes

Nut-free option: Swap nut butter for seed butter and use chia/pumpkin seeds as toppings (skip walnuts). Choose a nut-free chocolate. Berry swap: You could also make this with strawberries. Don’t over-freeze before storing. Once firm, transfer to a container so they don’t pick up freezer odors. Storage: Keeps well frozen for up to 2 weeks (best texture in the first week). Gestational diabetes: Eat these immediately after your meal, or with a snack that has a bit more protein.

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