Chocolate Raspberry Mascarpone Bites

185Min

12Servings

145Cal

MediumLevel

VegetarianGluten freeKid friendlyvegetariangluten_free

#raspberry#chocolate#dessert#no-bake#summer#frozen

Equipment

fork

mixing bowl

cutting board

parchment paper

spatula

stove

whisk

Ingredients

Filling

fresh raspberries (fresh)

180 g

mascarpone cheese (room_temperature)

150 g

chia seeds (dry)

20 g

maple syrup (liquid)

30 g

Coating

dark chocolate (chopped)

280 g

coconut oil (solid)

15 g

Instructions

Prepare the raspberry filling

Mash the raspberries and combine with chia seeds, maple syrup, and mascarpone to create the creamy filling.

5 min

Mash raspberries gently to keep some texture, don't make it completely smooth

Form the filling discs

Shape the raspberry mixture into small discs and place on parchment-lined board.

10 min

Make discs about 3-4 cm in diameter and 1 cm thick for easy coating

Freeze the filling discs

Place the shaped discs in the freezer to firm up before coating.

120 mintimer 120 min

Freezing makes them easier to coat without falling apart

Melt the chocolate coating

Melt dark chocolate with coconut oil to create a smooth coating mixture.

5 minLow heat

Melt over low heat or in short microwave bursts to avoid scorching

Coat the frozen discs

Roll each frozen raspberry disc in melted chocolate using two forks, then return to parchment.

15 min

Work quickly as the frozen discs will start to thaw; use two forks to roll and lift

Chill to set the chocolate

Refrigerate the chocolate-coated bites for 30 minutes to set the coating.

30 mintimer 30 min

The chocolate will develop a nice glossy finish as it sets

Original recipe

InstagramRecipe by @dessertsvalley

Storage

Fridge: 5 days

Freezer: 30 days

Reheat: Serve chilled from refrigerator

Store in an airtight container. Can be frozen for up to a month; thaw in refrigerator before serving

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