The versatility of this chocolate berry clusters recipe means you can swap out the raspberries for any frozen fruit you want. I love using frozen banana slices, blueberries, strawberries, kiwi fruit, pineapple and anything else that I have on hand.
When paired with your favourite frozen fruit or dessert, the chocolate sauce makes a smooth and creamy sweet treat. What I love most about these chocolates, is the ability to whip them up so fast, and they’re ready to eat immediately!
It’s fun to watch the chocolate sauce freeze as soon as you’ve coated your fruit, watching it turn from a liquid to a solid. Kids love getting involved in this recipe, but grown ups enjoy it just as much.
Chocolate Berry Clusters
Ingredients
- 2 tbsp coconut oil
- 2 tbsp raw cacao powder
- 2 tbsp maple syrup
- 1 tbsp tapioca flour (aka. arrowroot)
- 1 cup frozen berries or other fruit of choice (see note)
Instructions
- Use a low heat to gently melt your coconut oil and mix in all ingredients, except for your berries.
- Remove from the heat and coat the berries in your chocolate sauce. Let sit to solidify.
- You can eat your chocolates immediately or store them in the fridge for a treat later.
Notes
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