Raspberry Chocolate Dippin Dots
Gluten free raspberry chocolate dippin dots made with frozen raspberries, dark chocolate, and coconut oil. Three ingredients, one bowl, and about 25 minutes from start to frozen. The cold berries seize the chocolate into a thin, snappy shell on contact.
Equipment
- Rimmed baking sheet
- Parchment paper or silicone baking mat
- Microwave-safe mixing bowl
- Small spatula or spoon
Ingredients
- 2 pints about 12 oz frozen raspberries, straight from the freezer
- 1 ½ cups dark chocolate chips 70% cacao or higher
- 3 tablespoons refined coconut oil
Instructions
- Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully smooth.
- Pour frozen raspberries directly into the bowl of melted chocolate. Do not thaw.
- Stir quickly to coat the berries. The chocolate will start to harden on contact.
- Immediately scrape the mixture onto the parchment and spread into a thin, even layer.
- Freeze for at least 20 minutes, until completely firm.
- Break into chunks with your hands. Eat straight from frozen.
Notes
Use frozen raspberries straight from the bag. Do not thaw them.
Work fast once the berries hit the chocolate. The mixture firms up within a minute.
Spread thin for bite-sized pieces. Thicker layers break into big shards.
Use refined coconut oil. Unrefined has a strong coconut flavor that competes with the chocolate.
Store up to three weeks in a sealed freezer container.
Work fast once the berries hit the chocolate. The mixture firms up within a minute.
Spread thin for bite-sized pieces. Thicker layers break into big shards.
Use refined coconut oil. Unrefined has a strong coconut flavor that competes with the chocolate.
Store up to three weeks in a sealed freezer container.
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