Easy Raspberry Chocolate Bark Recipe
This easy raspberry chocolate bark recipe is the perfect homemade treat! It is inspired by one of our favorite treats, Tru Fru.
Servings: 12
Calories: 143kcal
Ingredients
- 1 cup of chocolate chips (milk, semisweet, or dark)
- 2 teaspoon coconut oil, divided
- 1.5 cups of fresh raspberries
- 3 tablespoon white chocolate chips
Instructions
- Begin by washing and drying your raspberries. It is crucial that you let the raspberries completely dry. Excess water in the chocolate will prevent the chocolate bark from forming properly. Allow the raspberries to come to room temperature for best results.
- Line a baking sheet with parchment paper.
- Next, melt the chocolate. You can use the microwave to melt your chocolate or the stovetop.
- For the microwave: Place the chocolate chips and 1 tsp of coconut oil in a microwave-safe bowl. Melt the chocolate in 30-second intervals, stirring between each interval until the chocolate is completely melted and smooth. Do not leave the chocolate in for too long or you will end up with burned chocolate.For the stovetop: Place the chocolate chips and 1 tsp of coconut oil in a small pot or double boiler. Melt the chocolate over low heat, stirring constantly. Remove the chocolate from the heat immediately once all of the chocolate is melted and smooth. Transfer the chocolate to a medium bowl.
- Once the chocolate is melted, immediately add the raspberries to the bowl. Use a spoon to very carefully mix the raspberries, trying to prevent smashing them. Once the raspberries are fully coated in chocolate, pour the chocolate mixture onto the prepared baking sheet. Use the spoon to spread the raspberries out so they are an even layer and not on top of each other.
- Allow the chocolate bark to sit in the freezer while you melt the white chocolate, using the same method as above. Add the white chocolate chips and 1 tsp of coconut oil. Once the white chocolate is completely melted and smooth, use a spoon to drizzle the white chocolate over the bark on the baking sheet. Place the entire tray in the freezer and allow the raspberry bark to freeze.
- Once it is frozen, break the bark into small pieces of chocolate using your hand or a knife and cutting board. Store in the freezer in an air-tight container. Remove it from the freezer 10 minutes before eating.
Notes
We often provide tips and suggestions for how a recipe can be created to be dairy-free, gluten-free, vegetarian, or vegan. It is your responsibility to select and use products as well as work in an environment that will meet those criteria. We are not responsible for any reaction or adverse event that may result from making our recipes.
Nutrition
Serving: 26g | Calories: 143kcal | Carbohydrates: 14.3g | Protein: 1.6g | Fat: 9.7g | Saturated Fat: 6.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 0.2mg | Potassium: 32.7mg | Fiber: 3.9g | Sugar: 8.7g
