I’ve seen variations of this chocolate bark with other fruit, but haven’t yet seen it made with raspberries. The combination of the tangy raspberries with the sweet chocolate is beyond.
There’s something so refreshing about chocolate and fruit together.
And even more so, about frozen chocolate and fruit together.
The ultimate combination – especially on these hot, end of summer days!
This chocolate bark is ideal for a cold, refreshing dessert on warm summer nights. Keep it in your freezer to enjoy it any time.
Plus, it’s super simple to throw together too. You only need chocolate, coconut oil and raspberries. That’s it!
For a little less sweet bark or if you prefer, use dark chocolate instead of milk chocolate.
I’m personally a milk chocolate kinda girl, but I could see this being delicious either way!
Have it as dessert, have it a snack or break it up and put it on top of vanilla ice cream (YUM). You can’t go wrong.
Melt chocolate & add raspberries
Line a baking sheet with parchment paper.
Add chocolate chips and coconut oil to a microwave safe bowl. Microwave on high for about 2 minutes, stirring every 30 seconds, until chocolate chips are melted and the melted chocolate is smooth.
Pour raspberries into the bowl with the chocolate and gently fold them in, so that they’re nearly fully covered by the chocolate. They will break a little bit – that’s okay.
Pour onto baking sheet
Pour mixture onto the lined baking sheet and spread into a thin layer.
Freeze
Freeze for at least 2 hours.
Break the bark
Using your hands, break the bark into pieces. Store in the freezer.
Notes
- Substitutions: Swap milk chocolate for dark chocolate if you prefer. You can also use butter in place of coconut oil, or omit it completely. The recipe will work well without the coconut oil too.
- Raspberries: If you can, try to use raspberries are pretty firm. Because raspberries are such a delicate fruit, they break easily spread into the chocolate. The breakage is inevitable (and gives you delicious little raspberries pieces throughout the bark), but using firmer raspberries can help prevent it a little.
- Storage: Store bark in an airtight container in the freezer up to 1 month.
Ingredients
- 1 cup chocolate chips milk or dark
- 1 teaspoon coconut oil
- 1/2 cup raspberries broken into pieces
- Optional: salt
Instructions
- Line a baking sheet with parchment paper.
- Add chocolate chips and coconut oil to a microwave safe bowl. Microwave on high for about 2 minutes, stirring every 30 seconds, until chocolate chips are melted and the melted chocolate is smooth.
- Pour raspberries into the bowl with the chocolate and gently fold them in, so that they’re nearly fully covered by the chocolate. They will break a little bit – that’s okay.
- Pour mixture onto the lined baking sheet and spread into a thin layer. Freeze for at least 2 hours.
- Using your hands, break the bark into pieces. Store in the freezer.
