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Melting chocolate is a crucial step in the process of creating Choco-Raspberry Bliss Bites. To achieve a smooth consistency, it’s essential to use a gentle approach. The best method to melt chocolate is by using a double boiler. Fill a pot with a few inches of water and bring it to a gentle simmer, then place a heatproof bowl on top, ensuring it doesn’t touch the water. Add your chopped chocolate into the bowl and stir frequently until it’s fully melted.

Frozen Chocolate Raspberry Clusters

Discover the perfect blend of indulgence and nutrition with Choco-Raspberry Bliss Bites. These delicious treats combine rich dark chocolate and tangy raspberries for a flavor explosion that’s both satisfying and healthy. With just a few simple ingredients, including shredded coconut and almond slivers, you can create a delightful snack that’s perfect for any occasion. Ideal for gatherings, gifts, or a guilt-free treat, these bliss bites are a must-try!
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Ingredients
  

1 cup dark chocolate chips (at least 70% cocoa)

1 cup fresh raspberries

1/2 cup shredded coconut (unsweetened)

1/4 cup almond slivers (optional for extra crunch)

Pinch of sea salt

1 teaspoon vanilla extract

1 tablespoon honey or maple syrup (optional, for extra sweetness)

Instructions
 

Melt the Chocolate: In a microwave-safe bowl, combine the dark chocolate chips and vanilla extract. Heat in the microwave in 20-second intervals, stirring well after each interval until fully melted and smooth.

    Prepare the Raspberries: Gently rinse the fresh raspberries in cool water and pat them dry with a paper towel. Make sure they are free of excess moisture to ensure the chocolate adheres well.

      Mix the Coating: In a separate bowl, combine the shredded coconut, almond slivers (if using), and a pinch of sea salt to enhance the flavors.

        Coat the Raspberries: Using a fork, dip each raspberry into the melted chocolate, ensuring it is completely covered. Allow any excess chocolate to drip off.

          Roll in the Coconut: Immediately after dipping, roll the chocolate-coated raspberry in the coconut-almond mixture, making sure it is evenly coated.

            Freeze the Clusters: Place the coated raspberries on a parchment-lined baking sheet. Repeat the process with all raspberries. Once done, transfer the baking sheet to the freezer and let them freeze for about 1 hour, or until the chocolate is firm.

              Serve and Enjoy: Once frozen, you can transfer the clusters to an airtight container for storage. Enjoy them straight from the freezer for a cool, decadent treat!

                Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 12-15 clusters