This three-ingredient snack is as effortless to make as it is delicious. Nutritional chia seeds and raspberries add fiber to these frozen morsels.
Berries are acidic, and chocolate adds just enough sweetness to counter that.
– 16 ounces fresh raspberries (about 4 cups) or 3 1/2 cups frozen raspberrie – 2 tablespoons chia seed – 12 ounces dark chocolate (60-70%), chopped
Line a large baking sheet with parchment paper. In a large bowl combine the chia seeds and the raspberries, mashing until jammy, using a fork. *If using frozen raspberries, thaw slightly using 1/4 cup water,
adding one tablespoon at a time.* Using heaping tablespoons, place the mixture onto the prepared baking sheet. Freeze for up to eight hours or for at least an hour.
Line the second baking sheet with parchment paper. In a medium microwave-safe bowl heat chocolate on Medium for 1 minute. Stir; it will be combined but not melted.
Continue heating in 20-second bursts on Medium until melted. If you want to use a double boiler, with hot water in the top pot that isn't boiling, stir to melt chocolate.
Take the raspberry nibbles out of the freezer. Using the tines of a fork, lift a single bite from the melted chocolate, dripping off any excess. Spoon a light coating of melted chocolate over the top, allowing excess to drip back into the bowl.
Set the coated bite on top of the parchment paper. Spoon about 1 teaspoon of melted chocolate onto the paper. Transfer remaining bites to the same spot. If using leftover chocolate drizzle over the top of the bites with a spoon or fork. Serve immediately, or freeze in an airtight container up to one month.