Raspberry Frozen Yogurt Bites
Deliciously creamy and naturally sweet, these Raspberry Frozen Yogurt Bites are high in protein, easy to make, and perfect for a quick snack or make-ahead treat. With options for vegan or dairy-free diets, they’re freezer-friendly and full of antioxidants, making them a healthy, satisfying indulgence any time of day.
Equipment
- 1 large mixing bowl
- 1 Spatula or Spoon
- 1 Baking sheet
- Parchment Paper
- 1 microwave-safe bowl
- Measuring Cups and Spoons
Ingredients
Yogurt Bites:
- 1 cup thick Greek yogurt or coconut yogurt
- 1 –2 tbsp honey or maple syrup
- 2 tbsp cashew butter or almond butter optional
- 1 tsp vanilla extract
- ¾ cup fresh or frozen raspberries
Chocolate Coating:
- 1 cup white chocolate chips
- 1 –2 tsp matcha powder optional
- 2 tsp coconut oil
Instructions
- Prepare the Yogurt Mixture: In a large mixing bowl, combine the thick Greek yogurt (or coconut yogurt for a vegan version) with honey or maple syrup, cashew or almond butter (if using), and vanilla extract. Using a spatula or a sturdy spoon, fold the ingredients together slowly and thoroughly until the mixture becomes smooth, creamy, and well-combined. Ensure the nut butter is evenly distributed to give each bite a rich, creamy texture. Taste the mixture and adjust sweetness if needed, keeping in mind the chocolate coating will add additional sweetness.
- Fold in the Berries: Carefully add the fresh or frozen raspberries to the yogurt mixture. Using a gentle folding motion, incorporate the berries so they remain mostly intact, creating bursts of flavor in every bite. If using frozen berries, lightly thaw them beforehand to prevent excess water from thinning the mixture and affecting the final texture.
- Form the Yogurt Clusters: Line a baking sheet or large plate with parchment paper to prevent sticking. Using a small cookie scoop or tablespoon, portion the yogurt mixture into small clusters, approximately 2 tablespoons each. Place them on the parchment paper, spacing them slightly apart to avoid sticking. Smooth the tops gently with the back of the spoon or your fingers to create even shapes that will be easy to coat with chocolate later.
- Freeze the Clusters: Place the baking sheet or plate in the freezer and allow the yogurt clusters to firm up completely for at least 1–2 hours. Freezing is essential to help the clusters hold their shape during dipping and to preserve their creamy texture, ensuring they won’t turn icy or crumble.
- Prepare the Chocolate Coating: While the clusters are freezing, melt the white chocolate chips and coconut oil together in a microwave-safe bowl. Heat in 15–30 second intervals, stirring thoroughly between each session until smooth and glossy. If using matcha powder, whisk it into the melted chocolate until fully dissolved, giving the coating a subtle flavor and vibrant color.
- Dip the Frozen Clusters: Once the yogurt clusters are fully frozen, remove them from the freezer. Working quickly, dip one cluster at a time into the melted chocolate, using a spoon to coat evenly if needed. Allow any excess chocolate to drip back into the bowl. Place each chocolate-covered cluster back onto the parchment-lined baking sheet. Repeat until all clusters are coated, taking care to handle them gently so they don’t break.
- Set the Chocolate: Return the chocolate-coated clusters to the freezer and allow the chocolate to harden completely, about 15–30 minutes. This will create a crisp outer shell that complements the creamy, tangy yogurt interior.
- Store and Serve: Transfer the finished Raspberry Frozen Yogurt Bites into an airtight container and store in the freezer. These bites are best enjoyed frozen, but for the creamiest texture, allow them to sit at room temperature for 5 minutes before eating. This softens them slightly, reducing any icy texture while keeping them refreshingly cool and satisfying.
Notes
- Use thick Greek yogurt or coconut yogurt to ensure creamy, stable clusters.
- Optional nut butter adds richness and smooth texture.
- Fresh or frozen berries can be used; thaw frozen berries slightly to avoid excess liquid.
- Gently fold berries into the yogurt to keep them intact.
- Freeze clusters fully before dipping in chocolate to prevent cracking.
- Work quickly when coating with chocolate to avoid melting.
- Store in an airtight container in the freezer for up to 2 weeks.
- Let bites thaw for 5 minutes at room temperature before eating for the creamiest texture.
