These little raspberry ruffles are a super easy frozen treat.
I like to make them into mini bars, and keep in the freezer for when I need a sweet treat. They are about 150 calories per piece, so pretty guilt free too.
You can use any frozen fruit for these if you don’t have (or like) raspberries. Frozen cherries work well as do strawberries or even mango. Use your imagination and try some different combinations and let me know what you try in the comments below.
Why you’ll like this recipe:
✅Only 4 Ingredients – No complicated list of ingredients!
✅Vegan & Dairy-Free – Perfect for plant-based diets.
✅No Bake – Easy to make in minutes.
✅Healthy & Nutritious – Full of natural whole food ingredients.
✅Customisable – use any berries you like!
How to make Raspberry Ruffles
Traditionally, raspberry ruffles are made with condensed milk and lots of sugar.
For my healthier version, you simply blend frozen raspberries with desiccated coconut and ground almonds. Once the mixture is fully mixed, shape into little bars and freeze.
Once they are hard, dip them in melted dark chocolate and pop back in the freezer for a few minutes to harden.
They only take a few minutes of hands-on time to make (with a bit of time waiting for them to freeze).
What ingredients do you need to make raspberry ruffles?
You only need 4 simple ingredients, which are:
- Dark chocolate
- Frozen raspberries
- Desiccated coconut
- Ground almonds (almond flour)
Dark chocolate
Minimum 70% cocoa solids dark chocolate is always my preferred choice. It’s a good source of antioxidants and contains minerals such as iron, magnesium, and copper. Less sugar too.
Raspberries
Raspberries not only bring an amazing colour to these bars, but they also pack a significant nutritional punch. They are renowned for their high antioxidant content, and are very high in dietary fibre, with one cup providing about 8 grams—nearly a third of the recommended daily intake. In addition to fibre and antioxidants, raspberries are a good source of vitamins C and K.
Desiccated Coconut
Coconut is rich in healthy fats, particularly medium-chain triglycerides (MCTs), which are quickly absorbed by the body and used as an immediate source of energy. It’s also high in fibre and minerals such as manganese. Coconut also adds a really nice flavour to these little treats.
Almond flour
Adding almond flour to the bars as well as coconut ups the protein and nutrition. It gives them a great texture too. Almonds are a good source of vitamin E.
Storage & Shelf Life
These raspberry ruffles are best stored in the freezer.
Store in the an airtight container.
They will last for up to 3 months.
Recipe Tips
- Chocolate tip: If your chocolate is quite thick once you melt it, try stirring in 1 tsp of melted coconut oil and it will be easier to coat the bars.
- Frozen fruit: Try and use frozen fruit if you can. The texture is a bit runnier with fresh fruit.
- Which chocolate: For the chocolate I like to use a 70% dark chocolate. This counteracts the sweetness of the fruit, but if you prefer a sweeter chocolate feel free to use that.
- Sweetness: I don’t add sugar or any sweetener to the filling. I think the coconut and chocolate are sweet enough. However, if preferred, add a tbsp to the mix.
If you liked this raspberry ruffles recipe, why not try:
Raspberry Ruffles
Ingredients
- 1 cup frozen raspberries (150g)
- 1 cup desiccated coconut (85g)
- ½ cup almond flour (50g) (ground almonds)
- 100 g dark chocolate at least 70% cocoa solids
Instructions
- Add the raspberries, coconut and almonds to a food processor and blend to combine.
- Shape into mini bars and freeze for 10 minutes whilst you melt the chocolate.
- Melt the dark chocolate over a pan of hot water and dunk each bar in the chocolate and refrigerate to set. Store in the freezer.
Notes
- They will store in the freezer for up to 3 months.
- If your chocolate is quite thick once you melt it, try stirring in 1 tsp of melted coconut oil. It will be easier to coat the bars.
- Try and use frozen fruit if you can. The texture is a bit runnier with fresh fruit.
- I don’t add additional sweetener to the filling. However, add in a tbsp of honey or maple syrup to the mix, if preferred.
Is 155 calories per serving or for all 10?
for each one 🙂
Hi. Is the idea to eat them from frozen or do you defrost the finished products before enjoying them?
I eat them straight from the freezer but if you prefer you can leave a few minutes so soften slightly.
Can I substitute the coconut for nuts
I haven’t tried this so can’t confirm if it will work. I think they won’t be as sticky as the coconut but feel free to try!
I just made some today and they are delicious and so easy!!
Thank you
You are very welcome! Glad you enjoyed them.
Made these today and they are delicious – just a trial run and I made them too big and then didn’t have enough chocolate 🤭 – I’ll know next time.
Add a little coconut oil to the chocolate if you like, if helps it thin out and go a bit further xx
Are they gluten free?
Yes they are!
Do you have to use the Almond flour in the recipe?
If you prefer you can replace with more coconut.
Making them second time already. So delicious! And i like almonds in them, they add so much.
So glad you like them!
Amazing and so achievable!
Glad you liked them! Thanks for taking the time to let me know.
Delicious! Added maple syrup as my frozen raspberries were very tart. Thank you for the recipe.
You’re welcome! Glad you enjoyed them x