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Chocolate Covered Raspberry Chia Protein Bites

Chocolate Covered Raspberry Chia Protein Bites are a no-bake, refined sugar-free treat made with almond flour, protein powder, chia seeds, and raspberries, then dipped in dark chocolate for the perfect snap. Sweet, slightly tart, and protein boosted, they are ideal for meal prep, post-workout snacks, or healthy dessert cravings. Store in the fridge or freezer for a deliciously nourishing grab-and-go bite. 🍫🍓
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword chocolate covered raspberry chia protein bites, clean eating candy, clean eating dessert or snack, healthy raspberry chocolate protein snack bites, raspberry chia protein snack bites, raspberry chocolate protein snack bites, raspberry protein bites no bake
Servings 12

Ingredients

Raspberry Protein Centre

  • 1 cup almond flour
  • 1/2 cup freeze-dried raspberries (lightly crushed) or finely chopped fresh raspberries (patted dry)
  • 1/2 cup vanilla or unflavoured protein powder
  • 2 tablespoons chia seeds
  • 2 tablespoons nut butter (almond or cashew work beautifully)
  • 2-3 tablespoons maple syrup or honey (adjust to taste)
  • 1-2 tablespoons coconut oil, melted
  • 1-2 tablespoons almond milk (as needed for texture)
  • Pinch sea salt

Chocolate Coating

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil

Instructions

Raspberry Protein Centre

  • In a bowl, combine almond flour, protein powder, chia seeds, crushed freeze-dried (or fresh) raspberries, and sea salt.
    Stir in nut butter, maple syrup, and melted coconut oil. Mix well until a dough forms. If it feels too dry, add a little almond milk, one tablespoon at a time, until the mixture holds together.
    Roll into 12-14 small bite-sized balls or press into small squares. Place on a lined tray.
    Freeze for 20–30 minutes until firm.

Chocolate Coating 

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Working quickly,using two forks, dip each chilled bite into the bowl of melted chocolate until it is fully coated. Lift the bite from the bowl of chocolate and let any excess drip off, then place it onto a tray lined with baking paper. Repeat with the remaining bites.
    Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 
    Sprinkle with flaky salt if desired, then chill until chocolate has set.
    You can drizzle extra chocolate over the top for that bakery-style finish.
    Refrigerate or freeze until the chocolate is firm.
    Store in the fridge for up to 1 week or freezer for up to 3 months. They are especially delicious slightly chilled  - the chocolate has the perfect snap.
    Blended Bites Tipsđź’ˇ
    Use freeze-dried raspberries for a stronger berry flavour without excess moisture.
    Swap raspberries for strawberries if that’s what you have.
    Add a teaspoon of lemon zest for extra brightness.
    Want more protein? Add an extra tablespoon of protein powder and balance with a little extra liquid.
     For a coconut twist, stir 2 tablespoons desiccated coconut into the base.  
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