Healthy candy? Well, yeah! A simple rundown on the ingredients will have you thinking differently about grabbing this treat. Remember, I’m no doctor but here are some facts:
Dark chocolate is loaded with fiber and minerals. There’s also potassium, phosphorus, zinc and selenium. There is fiber, and it is said to be good for your heart when eaten in moderation. Chocolate is high in calories so moderation is best. (that means have one, not the whole recipe!) You can read more about the benefits of dark chocolate here.
Ingredients for my Choc Raspberries with Chia
Let’s start with the chocolate. You can use your favorite dark chocolate. The higher the percentage of the chocolate, the better for you. In this recipe, I used melting wafers because it was easy, but you can chop your favorite dark chocolate for this recipe. You can also choose between Lakanto sugar-free chocolate melting wafers and Ghirardelli Dark Chocolate melting wafers, giving you another opportunity to lighten up the recipe and remove some added sugar.
I love raspberries. Buy them fresh like I do. While I’m sure you can use frozen, I’d let them thaw in a colander to remove excess water. You may have to add extra chia seeds to thicken frozen berries. You want this to be like a thick paste when they are mixed with the chia seeds.
You’ll note that I put the mixture into candy molds. This means they’ll all be the same size and shape. However, you can just spoon a tablespoon or two onto a baking sheet lined with parchment paper and freeze. That works just fine.
I put my chocolate in a microwave safe bowl and add about a tablespoon of coconut oil to the bowl. I just heat in 10 second intervals until the oil and chocolate have melted. I stir in between each blast in the microwave.
I let them sit for a couple of minutes on a plate before serving. If you like this recipe, please leave a rating and comment below. Then, try another of my “healthy” candy recipes, Dark Chocolate & Pomegranate Cups.
You know that old saying, “you can have your cake and eat it too?” Well, I like to think there is room for healthier dessert choices, and I’ve got a few more suggestions for you.
Sugar Free Chocolate Protein Truffles
Healthier Cherry-Cranberry Cheesecake with Pistachio Crust
Choc Raspberries with Chia
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 12 Oz. Fresh raspberries, washed
- 2 Tbsp. Chia seeds
- 10 Oz. Ghirardelli Dark Chocolate wafers
- 1 Tbsp. Coconut oil
- Flaky Salt (Maldon is a favorite), optional
Instructions
- Cover a baking sheet with parchment paper and put to the side.
- Smash the raspberries in a large bowl with a fork. When completely smashed, add the chia seeds and stir into the mix. Let sit on the kitchen counter for 10 minutes.
- Spoon the raspberry mix into silicone candy molds. Freeze for one hour.
- Melt the chocolate wafers and coconut oil in a microwave safe bowl in 20 second increments, stirring in between each session (for about 1 minute). Stir the chocolate until everything is melted and smooth. Let cool for 10 minutes.
- Remove the raspberry mixture from the molds and using a fork or chocolate dipping fork, dip into the melted chocolate letting the excess drip off. Place on the prepared baking sheet and immediately sprinkle with the flaky salt if using. Do this until all the raspberry molds are covered with chocolate.
- Place in the freezer for 10 minutes. Serve on a platter and enjoy.
