If you love chocolate-covered strawberries, you'll love this sweet treat.
When a sweets craving strikes, it’s easy to reach for a pint of vanilla ice cream or some packaged cookie dough. And while those treats are OK in moderation, you may be looking for slightly healthier alternatives to keep on hand. In general, a fruit- or nut-based sweet (like these peanut butter cups) is a great option. And we just found another indulgence to add to our list of favorites: the viral raspberry-chocolate snacks created by TikTok user @thefeedfeed. Check out their delectable creation below:
The raspberry-chocolate snacks have already racked up over 4.5 million views on TikTok as of writing. Viewers seem to be resonating with their sweet, tart, rich flavor and easy preparation. Better yet, you can make them ahead of time and store them in your freezer to grab whenever the craving strikes!
How Can I Make the Viral Raspberry-Chocolate Snacks?
The raspberry-chocolate snacks are incredibly easy to make, so long as you have a freezer. You’ll also need a couple of bowls, a fork, a baking sheet and some parchment paper.
In a large bowl, mash the raspberries with a fork until they are a uniform, jammy consistency. Add your desired amount of honey to sweeten the raspberries. Using a teaspoon, drop the raspberry mixture onto a parchment-covered baking sheet. Set the baking sheet in the freezer and let the raspberry discs chill until completely frozen, 1 or 2 hours.
Step 2: Melt the chocolate
When the raspberries are frozen, melt the chocolate. You can do this in the microwave or over the stovetop using a double-boiler method. Just be sure to stir consistently so that the chocolate doesn’t scorch.
Step 3: Coat the raspberry discs
Dip the frozen raspberry discs into the melted chocolate, turning them to coat. You may need to remelt the chocolate a few times. Place the coated raspberry-chocolate snacks back on the parchment-covered baking sheet.
Step 4: Pop ’em in the freezer
Chill the raspberry-chocolate snacks in the freezer until the chocolate is hardened, 15 to 30 minutes.
Step 5: Top them with more melted chocolate
Finally, if desired, drizzle a different color of melted chocolate over the raspberry-chocolate snacks to embellish them. Let harden on the cold chocolate.
You can then store the raspberry-chocolate snacks in the freezer for a quick, sweet snack!
I first made French silk pie when I was in high school. Years later, I tinkered with the recipe using baking chocolate until I was happy with it. Now it’s one of my husband's favorites. —Lisa Francis, Elba, Alabama
Go to Recipe
Roll these truffle-like rum balls in crushed Oreos to get just the right amount of crunch. They can be made three days in advance and stored in an airtight container in the fridge. I also tuck some in the freezer!
This recipe came from an old family friend and is always high on everyone's cookie request list. I make at least six batches for Noel nibbling and give some away as gifts. —Beverly Fehner, Gladstone, Missouri
This fudge is virtually foolproof and so creamy you won't believe it. I've searched for years for the richest fudge, and this one does it for me. You can add just about anything you like to customize it.—Barbara Miller, Oakdale, Minnesota
One of the nice things about this easy pudding is you don't have to stand and stir it. It's a must for my family year-round! I also make it into a pie with a graham cracker crust that our grandchildren love. —Amber Sampson, Somonauk, Illinois
To say this cake is elegant would be an understatement. It’s worthy of special occasions, but once you learn how to make chocolate ganache, it's so easy to whip together that you can enjoy it any day of the week. —Taste of Home Test Kitchen
After a friend who had recently traveled to Baltimore sent me a package of Berger cookies, I was hooked. They disappeared so quickly, I decided to try to re-create them at home. After many tests and tweaks, my husband and I gained 6 pounds between the two of us, but it was worth it—I landed on a reproduction of the famous cookie I'm so proud of. —Marina Castle Kelley, Canyon Country, California
A tower of creme de menthe-flavored puffs makes a spectacular centerpiece for your dessert table. Guests will have this sumptuous pyramid deconstructed in no time at all! —Agnes Ward, Stratford, Ontario
I am a pecan pie lover...this is my twist on pecan pie. I use almonds instead of pecans and golden syrup instead of corn syrup. Both chocolate and Armagnac make this tart really special. Don't skip on toasting the almonds, it brings out the nuttiness of the pie. — Phoebe Saad, Framingham, Massachusetts
Since chocolate and mint is my favorite flavor combination, these dainty frosted treats are hard to resist. But I manage to save some for guests, because they make my cookie trays look so elegant. —Anne Revers, Omaha, Nebraska
Before we five kids headed off to school each day, Mom took our requests for that day's dinner. I usually asked her to make these cookies for dessert, and she would rarely disappoint. I still enjoy them today. —Patricia Ramczyk, Appleton, Wisconsin
I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. —Christina Pope, Speedway, Indiana
Our family absolutely loves zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan
These light, delicate chocolate meringue cookies are always a hit. Their big chocolate flavor makes it difficult to keep the kids away before they're on the cookie tray! —Edna F. Lee, Greeley, Colorado
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, Pennsylvania
These cakelike brownies have a rich, crunchy oat crust and a smooth homemade chocolate frosting. A packaged brownie mix makes the recipe easy to prepare. You can make it even easier by using canned frosting. —Diana Otterson, Canandaigua, New York
This simple recipe yields a delectable German chocolate cake that folks will "flip over"! The tempting coconut and pecan "frosting" bakes under the batter and ends up on top when you turn the cake out of the pan.
Cherries and chocolate are natural partners that make desserts such as this simply scrumptious! The marbled effect is easily achieved by layering the two contrasting batters. —Sandra Campbell, Chase Mills, New York
For the family cookbook, my cousin submitted a cookie I've tinkered with, and it’s a showstopper. These dreamy cookies with chocolate and mint pretty much melt in your mouth. —Shannon Koene, Blacksburg, Virginia
If you love brownies and fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gathering—or just when you want to treat yourself to the ultimate chocolate dessert.
—Judy Olson, Whitecourt, Alberta
If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. —Erma Fox, Memphis, Missouri
My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California
When it’s baking time, my family lobbies for these Mexican crinkle cookies. You can replace 1 oz. unsweetened chocolate with 3 Tbsp. cocoa powder plus 1 Tbsp. shortening, butter or oil.—Kim Kenyon, Greenwood, Missouri
Our family wanted to share our love of ganache-filled cupcakes, so we made them into cookies. Even better: we bake the cookies in muffin cups, fill with ganache, and get the best of both worlds! —Adela Srinivasan, Parker, Colorado
If you crave brownies but not the longer baking time, try these quick chocolaty cookies shared by Mary Turner from Blountville, Tennessee. "I usually make them for the holidays, but they're good any time of year," she says.
Everything about this dessert, from the pretty presentation to its silky smooth texture, says "special." Rich chocolate is accented by the flavor of sweet, ripe berries perfectly. —Susan Asanovic, Wilton, Connecticut
Van Van Cleave (they/them) is a writer and artist working out of Oakland, CA. The youngest in a long line of DIYers and creatives, Van fancies themself an encyclopedia of practicable knowledge for better living. They are passionate about all things food, home, garden, and lifestyle. If you've ever dreamed of befriending the Fab Five, Van gets you, and may just be the next best thing.