Jul 23, 2025by Jeni Reeve
A summer saviour inspired by Deliciously Ella, these frozen raspberry, chocolate & peanut butter bites hit all the right notes: sweet, tangy, nutty and perfectly chilled.
Equipment Needed
Mixing bowl, baking tray, measuring scales, spoon, baking parchment
Ingredients
- 1 punnet raspberries (about 200g)
- 100g Greek yoghurt (we used Fage 5%)
- 6 teaspoons Almost Spoon peanut butter
- 200g 70% cocoa dark chocolate, roughly chopped
- Pinch of flaky sea salt
Method
1.) Line a shallow baking tray (that'll fit in your freezer) with baking parchment. In a large bowl, gently mix raspberries and yoghurt, trying not to break the raspberries up too much.
2.) Add little spoonfuls of peanut butter and swirl them through - you want nice chunks rather than fully mixing it in.
3.) Scoop heaped teaspoons of the mix onto the tray, leaving a small gap between each one, and freeze for at least 1 hour.
4.) Melt the chocolate gently (either in the microwave on low or in a Bain Marie) and stir in a good pinch of sea salt. Working quickly, dip each frozen bite into the melted chocolate, place them back on the tray and freeze for another 30 minutes, until the chocolate is set.
Recipe Notes
Store in the freezer & snack liberally
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