Dark Chocolate & Raspberry Chia Jam Bites

Citrus Free, Corn Free, Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Oat Free, Paleo, Pescatarian, Soy Free, Vegan, Vegetarian

183 Calories | 2g Protein | 18g Carbs | 10g Fat | 2g Fiber | 13g Sugar

8 hours 50 minutes | 12 servings

Rich, glossy dark chocolate cracks to reveal bright, jammy raspberry centers studded with chia seeds. These Dark Chocolate & Raspberry Chia Jam Bites deliver a perfect combination of sweet and slightly tart, with just enough flaky sea salt to enhance the flavor profile.

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Why You'll Love This

This is the perfect make-ahead treat you can stash in the freezer for whenever those perimenopause sweet cravings strike. Or maybe you’re planning ahead for Valentine’s Day. Either way, these no-bake treats come together easily and don't require turning on the oven

The Nutrition Profile

Each bite delivers about 2 grams of fiber from the chia seeds and raspberries. Which, on its own, isn’t a lot, but in a desert, that’s actually pretty good. As we age, keeping things moving smoothly becomes more difficult but fiber supports digestive health while also helping with hormone metabolism. Every little bit helps, especially when we’re talking about fiber.

Dark chocolate and raspberries are both packed with antioxidants and getting a variety of them from whole food sources can support overall health as our bodies navigate the changes that come with aging and the menopause transition, particularly by reducing inflammation.

The chia seeds also provide omega-3 fatty acids, which many of us don't get enough of, myself included. These little seeds absorb liquid and create that jammy texture without any cooking required.

The dark chocolate provides a small amount of magnesium, and when you choose quality chocolate with a higher cacao percentage, you're getting more of the beneficial compounds and less added sugar.

The Ingredient List

You only need five ingredients for these bites, and chances are you already have most of them. Fresh or frozen raspberries work equally well, just make sure frozen ones are completely thawed before mashing. Chia seeds are widely available now in most grocery stores, usually in the baking aisle or health food section.

For the chocolate, quality matters here. Choose dark chocolate chips or a bar you'd actually enjoy eating on its own, because that flavor is front and center. Look for at least 60% cacao, though you can go darker if you prefer less sweetness.

The coconut oil helps create a smooth, glossy chocolate shell that cracks perfectly when you bite into it. If coconut isn't your thing, you can use a neutral oil instead, though the coconut adds a subtle flavor that works well with the raspberry so removing it will change the flavor profile a bit.

This works just as well with other fruits. Try blackberries or strawberries instead of raspberries. You can also use milk chocolate if dark chocolate feels too intense or mix the two for a semi-sweet option.

The Practical Stuff

These bites freeze well for up to two months, which makes them perfect for making a double or even triple batch to stash in the freezer. Just pull them out five to ten minutes before you want to eat them, and they'll be perfectly thawed and ready to enjoy.

The initial freeze does take eight hours or overnight, so plan ahead for that first freeze. After that, though, you've got a ready-made treat whenever you need it.

You'll need a baking sheet, parchment paper, and something to mash the raspberries with. That's it. No special equipment, no stand mixer, no complicated tools. Just simple prep and freezer time doing most of the work for you. The most time intensive part of the chocolate coating but even that is pretty fast once you get a rhythm going.

The Method

Start by mashing your raspberries in a medium bowl until they're broken down but still have some texture. Stir in the chia seeds and mix well. The seeds will start absorbing the raspberry liquid immediately, but they'll continue to thicken as they sit. I like to give them a good five minutes to soak up the raspberry juice and expand a bit as I prepare the baking sheet and make room in the freezer.

Using a tablespoon, scoop the raspberry mixture and place them on a parchment-lined baking sheet. They won’t spread so you can place them pretty close together. Then, transfer the whole baking sheet to the freezer.

Let them freeze completely, which takes about eight hours, or possibly even overnight. This step is important because you need them frozen solid before coating them in chocolate, otherwise they'll fall apart.

Once they're frozen, melt your chocolate and coconut oil together. You can do this in a small saucepan over low heat, stirring constantly, or in the microwave using 30-second intervals. The oil helps thin the chocolate just enough to create a smooth coating without making it too thick.

Here's the trick for coating them: use two forks or a large spoon to work with one frozen bite at a time. Drop it into the melted chocolate, use your tools to roll it around until it's completely coated, then lift it out and let the excess chocolate drip off before transferring it back to the parchment-lined baking sheet. Work quickly, and if the bites start to soften, pop them back in the freezer for a few minutes before continuing.

Sprinkle each one with a tiny pinch of flaky sea salt while the chocolate is still wet. The salt cuts through the sweetness and makes the chocolate and raspberry flavors pop. Return the coated bites to the freezer for another 10 to 15 minutes, just until the chocolate sets completely.

Why This Works

These bites give you that rich, chocolatey satisfaction without requiring you to turn on the oven or stand over a hot stove. The whole recipe takes less than an hour of active time and doubling the recipes doesn’t add that much more time as long as you have the freezer space for the initial freeze.

Overall, this is a wonderful dessert that’s perfect for menopausal cravings or treating a loved one for Valentine’s Day.

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