You know those cute ideas you see on Pinterest and then you try them and you are not as impressed as you thought they’d be? Yea, I have definitely had my fair share of trials that turned into major errors. It’s always quite thrilling when something I find on the site actually works out. Have you seen the viral pin of the simple snack in which you put chocolate chips inside of raspberries? Such a genius idea! I tried them, and they were easy, but they weren’t exactly what I thought they would be. Over Valentine’s Day I made my chocolate dipped strawberries and then I came up with a very tasty idea. Raspberries aren’t the easiest fruit to dip into chocolate due to their size. Strawberries are just right for dipping but when it comes to raspberries, nothing but your fingers end up covered in chocolate. So I decided to take the idea of a dark chocolate dipped fruit and turn it inside out. What if I poured the chocolate into the raspberry?! Brilliant, right? I sure thought so myself!
I had a few bumps in the road to getting this recipe just right. It was really in the delivery of the chocolate. I used a small spoon to drizzle the chocolate into each raspberry but then couldn’t get them to balance until they dried so they toppled over. I placed a raspberry into each section of an ice cube tray so they would stand up but that was just a waste of time. Finally, I realized you could easily use each raspberry as a support for the next and it almost turned into a game of lining up dominoes.
I really like making my own dark chocolate. It’s so easy. Even a lot of the dark chocolate chips you find in the natural food section have some ingredients that are questionable such as soy lechitin which is ultimately a processed version of soybean oil. Don’t quote me on that one, but that is what I have taken from the things I have read on it. Basically, it’s a questionable ingredient so I just bypass it by making my own. And I think it tastes amazing when I make it so it’s a big win!
Before I move on, I should make the disclaimer that for me, clean eating is not about hiding under a rock and avoiding every single ingredient that may cause this or that. My goal is to nourish and take care of my whole self in the best way I know how. It is also to enjoy life. What you typically see on this blog are the recipes and things that I have created to promote my well being and that of others. But what you don’t see are the times I have a bowl of Graeter’s Cookies and Cream ice cream because it sounds delicious. You don’t see the times I go to dinner with my husband and I eat (gasp!) white bread. Or when we go to Chicago and go straight for Giordano’s for some deep dish pizza. I hope that you never think that my life is about being perfect and that everything is either good or bad and I feel guilty when I choose from the ‘bad’ category. Nope, that is not the case. Sure there was a day when that was the way things were for me, but I have worked to find balance. I strive to make choices that will help nourish and take care of myself and my body but I also am a human. And if you are a human, and you taste Graeter’s Cookies and Cream Ice Cream or their Strawberry Chocolate Chip then you know that some things were just meant to be experienced. (If you don’t know what Graeter’s is, you need to!) It’s that moderation and balance that is the key in the end. Make the best choices to be the best version of you, but remember to live, enjoy and savor life while you are at it!
Ok, so now that I got that out of my system, back to the raspberries. Let the chocolate in the first one set while holding it, place it on a plate or parchment paper and then you can use each one thereafter to prop up the next. If you come up with a better strategy, by all means, share it! These are that perfect treat when you need just a little something for that sweet tooth we all seem to have. Plus, you get a serving of fruit in so that’s a bonus! The dark chocolate fills up the entire center and when you bite into each berry the creamy richness of the chocolate goes perfect with the sweetness of the raspberry. These were meant to be a pair!
Store these dark chocolate raspberries in a sealed container. Keep them in the fridge and they are good for 3-5 days. I don’t know that they will last that long though!
- 2 6 oz. cartons of fresh raspberries
- 3 T cocoa powder
- 3 T coconut oil melted
- 1/2 tsp. vanilla extract
- 1 T 100% pure maple syrup
- dash of sea salt
Whisk together cocoa powder, coconut oil, maple, vanilla, and sea salt.
Using a spoon or a plastic baggie with a small slit in the corner, fill the raspberries with the chocolate. Allow the chocolate to set in the first one and then use it as a prop that will hold up each consecutive raspberry.
Eat right away or refrigerate for later.