Dairy Free Raspberry Chocolates

These Dairy-Free Raspberry Chocolates are rich, smooth, and irresistibly fruity. Made with just five ingredients and no need for baking, they’re a perfect sweet bite that’s naturally vegan and ideal for gifting or indulging.

Why You Will Love This Recipe

• Only five wholesome ingredients.
• No dairy, gluten, or refined fillers.
• Quick to make—ready in under 20 minutes.
• Bursting with natural raspberry flavor.
• Great for holidays, parties, or everyday treats.

Dairy Free Raspberry Chocolates

When you want something sweet, rich, and a little indulgent—but still light and simple—these Dairy-Free Raspberry Chocolates are the answer. With just a handful of ingredients and a few easy steps, you can make a treat that looks and tastes gourmet.

These chocolates get their rich, smooth base from coconut oil and cocoa powder, lightly sweetened with maple syrup and infused with vanilla. Each bite hides a juicy raspberry inside, creating a pop of tartness that perfectly complements the velvety chocolate coating.

What’s even better is how easy they are to prepare. No tempering chocolate. No candy thermometers. No baking. Just melt, mix, layer, freeze, and enjoy.

They’re also naturally dairy-free and plant-based, which makes them a fantastic option for guests with dietary restrictions or for clean snacking.

You can pour the mixture into silicone molds for a polished look, or use an ice cube tray for convenience. Either way, the result is a treat that feels luxurious with minimal effort.

These chocolates store well in the fridge, making them a perfect make-ahead option. You can serve them straight from the fridge or at room temperature for a softer, melt-in-your-mouth texture.

Looking to customize? Add a sprinkle of sea salt on top for a sweet-salty twist. Or mix in a dash of instant espresso powder to deepen the chocolate flavor.

They’re great for gifting, too—just pop a few into a treat bag or box for a homemade surprise that feels fancy and thoughtful.

Kids can help with this recipe too. Let them spoon in the chocolate or place the raspberries for a fun, safe kitchen project.

It’s rare to find a treat that’s this good, this easy, and this beautiful. And once you try them, they’ll be a permanent part of your homemade sweets rotation.

Servings: 10–12 chocolates

Time:

• Prep Time: 10 minutes
• Chill Time: 10–15 minutes
• Total Time: 20–25 minutes

Ingredients

• 100g coconut oil
• 5 tablespoons cocoa powder
• 2 tablespoons pure maple syrup
• 2 teaspoons vanilla extract
• 100g fresh raspberries

Instructions

1. Add coconut oil to a heat-proof bowl. Microwave in 10-15 second intervals, stirring in between, until fully melted.
2. Stir in cocoa powder, maple syrup, and vanilla extract until smooth and glossy.
3. Pour a teaspoon of the chocolate mixture into each section of a silicone mold or ice cube tray.
4. Place one or two raspberries in each section.
5. Cover with more chocolate until raspberries are hidden.
6. Freeze for 10–15 minutes until fully set. Alternatively, chill in the fridge for about 30 minutes.
7. Once solid, pop chocolates out of the mold and store in an airtight container in the fridge until ready to enjoy.

Tips

• Make sure raspberries are dry to avoid extra moisture.
• Use mini muffin liners if you don’t have a mold.
• Add a pinch of flaky salt or crushed nuts on top before chilling.
• For a smoother chocolate, sift the cocoa powder before adding.
• Keep refrigerated as coconut oil melts at room temperature.