Sweetheart Raspberry Chocolate Bites
These delightful raspberry chocolate bites are a perfect sweet treat for any occasion. Featuring a creamy raspberry cheesecake filling coated in sugar-free dark chocolate, they are easy to make and store in the fridge. Perfect for Valentine's Day or any time you crave a healthy, low-carb indulgence.
Equipment
- Small Saucepan
- Large mixing bowl
- Baking Sheet
- Parchment Paper or Silicone Mat
- Small cookie scoop (1 tablespoon)
- Heatproof Bowl
- Whisk
- Fork
Ingredients
- 0.5 cup fresh or frozen raspberries
- 6 tablespoons powdered erythritol or allulose divided
- 1 tablespoon water
- 1 teaspoon grass-fed gelatin (or 1/2 teaspoon Knox gelatin)
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 4 ounces sugar-free dark chocolate chopped
- 0.5 ounce cocoa butter (or coconut oil)
Instructions
- Prep the Raspberry Puree: In a small saucepan, gently warm the raspberries, 1 tablespoon of sweetener, and water over medium-low heat. Cook for about 5 minutes until the berries are soft enough to mash easily with a fork.
- Add Gelatin & Cool: Sprinkle the gelatin evenly over the warm berry mixture, then quickly whisk it in until fully combined. Let this mixture cool completely.
- Whip the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until it's wonderfully smooth (about 1-2 minutes). Mix in the rest of the sweetener and vanilla extract. Fold in the cooled raspberry puree until everything is well blended and creamy.
- Freeze into Bites: Using a small cookie scoop (about 1 tablespoon), portion the raspberry cheesecake mixture into little mounds onto a baking sheet lined with parchment paper or a silicone mat. Freeze for 1 to 2 hours, or until they are firm.
- Melt Chocolate Coating: Create a double boiler by placing a heatproof bowl over a saucepan with gently simmering water (don't let the water touch the bowl). Add the chopped sugar-free dark chocolate and cocoa butter (or coconut oil) to the bowl and stir until completely smooth and melted.
- Dip and Chill: Take the frozen cheesecake bites and, one by one, dip them into the melted chocolate, turning to coat completely. Lift each bite with a fork, tapping gently to remove any extra chocolate. Place them back on the lined baking sheet. Pop them into the refrigerator for about 20 minutes to let the chocolate set.
Notes
Store these delightful treats in the fridge.
Nutrition Information (per serving):
Calories: 142 kcal
Total Carbs: 6.3g
Net Carbs: 3.6g
Fats: 12.3g
Protein: 2.2g
Calories: 142 kcal
Total Carbs: 6.3g
Net Carbs: 3.6g
Fats: 12.3g
Protein: 2.2g
