0 hours 15 mins
0 hours 0 mins
1 hours 25 mins
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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
1) Cover a baking sheet with parchment paper and put to the side.
2) 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.
3) Spoon the raspberry mix into silicone candy molds. Freeze for one hour.
4) 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.
5) 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.
6) Place in the freezer for 10 minutes. Serve on a platter and enjoy.
NOTES: My Choc Raspberries with Chia are as close to a healthy candy as you will ever get. Just a handful of ingredients yields beautiful, frozen chocolate covered raspberries.
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.
Raspberries are considered a superfruit. They provide potassium which is proven to lower blood pressure, omega-3 fatty acids and also contain manganese for healthier bones and sugar regulation. They are low in sugar compared to other fruits and have a ton of fiber.
Chia seeds are considered a powerfood. Loaded with omega-3 fatty acids and antioxidants. They have five times more calcium than milk and they are loaded with fiber.
Have I made my case for “healthy candy”? I like having a treat I can feel good about eating and this is one of them.
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.
I love raspberries. Buy they fresh like I do. While I’m sure you can use frozen, I’d left them thaw in a colander to remove excess water. You may have to add extra chia seeds. You want this to be like a thick paste when they are mixed with the chia seeds.
You can find chia seeds in the grocery store or at a store like Sprouts, Mothers Market, Trader Joes or Whole Foods. I throw them on salads, in my rice, soups, veggies, etc. They are tasteless so I put them on everything. For this recipe, they thicken up the smashed raspberries giving you delicious chocolate raspberries in minutes.
Raspberry filled chocolates are very popular… this is just a healthier version.
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.
After you have melted your chocolate, be sure you let it cool. You don’t want it to harden, but you don’t want it to melt your raspberry mixture. Use a specialty candy dipping fork or a regular fork to dip the frozen raspberries into the chocolate. Let the excess fall off before placing on the prepared baking sheet.
Immediately sprinkle with the flaky salt if using. This will allow it to stick to the chocolate. Be sure to freeze the chocolate covered raspberries for 20 minutes so they are solid. You can then store them in a covered container or Ziplock bag until ready to enjoy.
I let them sit for a couple of minutes on a plate before serving. If you like this recipe, 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 suggestion for you.
Healthier Cherry-Cranberry Cheesecake with Pistachio Crust
Whipped Coconut Cream with Pineapple & Macadamia Nuts