I've been perfecting this double dipped chocolate raspberries recipe, and after several batches of testing, I can confidently say this is the best Tru Fru copycat version you'll find. As someone who's been living gluten-free for over 10 years and studying nutrition, I know what makes a recipe truly work. The secret? It's all about the double-dipping technique and getting the chocolate temperature just right. After a few attempts tweaking the ratios and method, I achieved that perfect crispy chocolate shell that cracks just like the store-bought version—but tastes infinitely better.
These double-dipped frozen raspberries offer the perfect combination of tart fruit and crisp chocolate shell, just like the famous Tru Fru brand but made right at home! The best part? You know exactly what's going into each bite, and you can make them for a fraction of the cost.
Why This Recipe Works Every Time
After making several batches, I discovered three key tricks that make these double dipped chocolate raspberries superior to any other copycat recipe out there. First, completely drying the raspberries prevents the chocolate from seizing—a mistake that ruined my first attempt. Second, chilling the parchment paper creates the perfect surface for clean chocolate coating. Third, the specific coconut oil ratio I use creates that signature snap when you bite into them.
The technique of double-dipping isn't just for show—it creates distinct layers that mirror the original Tru Fru texture perfectly. When you bite through the dark chocolate outer shell into the white chocolate layer and finally reach the tart raspberry center, you'll understand why this method is worth the extra step.
Equipment
Toothpicks or skewers: Essential for dipping without crushing the delicate raspberries. The pointed end allows you to pierce through the berry's natural hollow center for secure handling.
Parchment paper: Creates a non-stick surface that chills quickly in the freezer, preventing the chocolate from sticking and ensuring clean removal of your finished raspberries.
Two small microwave-safe bowls: Separate bowls prevent color bleeding between white and dark chocolate. Glass or ceramic bowls heat evenly and won't retain chocolate residue.
Baking sheet or plate: Provides a flat, stable surface that fits in your freezer. A rimmed baking sheet prevents raspberries from rolling off.
Ingredients
1 cup fresh raspberries, gently rinsed and dried completely: Fresh raspberries hold their shape better than frozen and provide the perfect tart contrast to the sweet chocolate layers.
½ cup white chocolate chips or chunks: Creates the creamy inner layer that balances the intensity of dark chocolate. Choose high-quality white chocolate for best results.
½ cup dark chocolate chips or chunks: The outer layer that provides that signature Tru Fru snap. Dark chocolate offers antioxidants and balances the sweetness perfectly.
2 teaspoons coconut oil (divided): The secret ingredient that creates smooth, glossy chocolate that hardens to the perfect texture when frozen.
Instructions
Line a baking sheet or plate with parchment paper and place it in the freezer to chill while you melt the chocolate. This creates the ideal surface for your chocolate-dipped berries.
In a small microwave-safe bowl, melt the white chocolate with 1 teaspoon coconut oil in 15-second intervals, stirring between each until smooth. The coconut oil ensures a silky coating that won't crack.
Carefully stick a toothpick into each raspberry through the side, not the top, to maintain the berry's structure. Dip into the white chocolate, gently tap off excess, and place on the chilled parchment. The chilled surface helps the chocolate set immediately.
Freeze for 10-15 minutes until the white chocolate layer is completely set. This prevents the layers from mixing when you add the dark chocolate.
In another small bowl, melt the dark chocolate with the remaining 1 teaspoon coconut oil using the same method. Once the white chocolate layer is firm, re-dip each raspberry into the dark chocolate to coat completely.
Tap off any extra chocolate and return to the parchment-lined tray. Freeze for at least 20 minutes or until fully set. The result is that signature Tru Fru crunch straight from the freezer!
Pro Tips for Perfect Results
Make sure raspberries are completely dry before dipping—any moisture will cause the chocolate to seize and become grainy. I let mine air dry on a clean kitchen towel for at least 30 minutes after rinsing.
For even smoother dipping, you can add an extra ½ teaspoon of coconut oil to each chocolate if needed. The chocolate should flow easily off the spoon but not be so thin that it won't coat properly.
Let the finished raspberries sit at room temperature for 1-2 minutes before eating for the perfect texture balance—firm enough to crunch but not so hard they hurt your teeth.
Storage and Serving
Store your homemade Tru Fru in an airtight container in the freezer for up to 1 month. They're best enjoyed straight from the freezer when the chocolate shell is at its crispiest.
These make an elegant dessert for dinner parties or a sophisticated snack that feels indulgent but contains real fruit and antioxidant-rich dark chocolate. Looking for more frozen treats? Try my 3-ingredient strawberry frozen yogurt for another refreshing option.
Variations to Try
While raspberries are my favorite, this technique works beautifully with strawberries, blueberries, or even banana slices. For a protein boost, try filling the raspberry centers with a small amount of almond butter before dipping.
Want to make these for a special occasion? Drizzle with melted white chocolate in a contrasting pattern, or roll the final chocolate layer in chopped nuts or coconut flakes before freezing.
Why Make These Instead of Buying
Beyond the obvious cost savings—you can make about 30 pieces for the price of one small Tru Fru bag—you control every ingredient. No preservatives, no artificial flavors, just pure fruit and quality chocolate. Plus, you can customize the chocolate ratios to your taste preferences.
These also make fantastic gifts when packaged in clear containers with ribbons. Looking for more homemade treats that rival store-bought versions? Check out my easy chocolate-dipped watermelon bites for another crowd-pleasing dessert.
Frequently Asked Questions
No, use fresh raspberries only. Frozen berries release water and become too mushy for dipping.
Water contact causes chocolate to seize. Ensure raspberries are completely dry before dipping.
Store in the freezer for up to 1 month or refrigerator for 2 days in an airtight container.
Let them sit for 1-2 minutes at room temperature first for the best texture and easier eating.
Store in a single layer or place parchment paper between layers to prevent them from touching.
Homemade Raspberry Tru Fru (White & Dark Chocolate Dipped)
Equipment
- Toothpicks or skewers
- 2 small microwave-safe bowls
- Baking sheet or plate
Ingredients
- 1 cup fresh raspberries gently rinsed and dried completely
- ½ cup white chocolate chips or chunks
- ½ cup dark chocolate chips or chunks
- 2 teaspoons coconut oil divided
Instructions
- Line a baking sheet or plate with parchment paper and place it in the freezer to chill while you melt the chocolate.
- In a small microwave-safe bowl, melt the white chocolate with 1 teaspoon coconut oil in 15-second intervals, stirring between each until smooth.
- Carefully stick a toothpick into each raspberry (through the side, not the top). Dip into the white chocolate, tap off the excess, and place on the chilled parchment. Freeze for 10–15 minutes.
- In another small bowl, melt the dark chocolate with remaining 1 teaspoon coconut oil the same way.
- Once the white chocolate layer is set, re-dip each raspberry into the dark chocolate to coat. Tap off any extra and return to the parchment-lined tray.
- Freeze for at least 20 minutes or until fully set. Enjoy straight from the freezer for the signature Tru Fru crunch!
Notes
For smoother dipping, add extra ½ teaspoon coconut oil if needed
Let sit at room temperature for 1–2 minutes before eating for the best texture
Store in an airtight container in the freezer for up to 1 month
