Celebrate with cake! Chocolate Raspberry Cake Bites to be exact! They are like cake pops without the sticks and with a healthy twist.
I’ve been celebrating a lot lately. My sister’s birthday, Father’s Day, and my birthday all within a few days of each other. Let’s celebrate with CAKE! .. Cake Bites to be exact.
This recipe idea came to me as I was waiting in line at Starbucks and was looking at the cake pops in the glass case. I wonder who first created the cake pop? It’s such a clever idea, but I always found them way too sweet. Cake plus overload on frosting blended into the cake to make the cake pop shape. I was curious if it would work with yogurt. Guess what – it did! (or I wouldn’t have posted this recipe)
I know my typical dessert combo is chocolate and peanut butter (like here, here, and here), but I also love the chocolate raspberry combination. Okay, let’s be real.. chocolate and anything. Hi my name is Julie and I’m a chocoholic.
- 1 (18.5 oz) chocolate cake box mix (+ ingredients according to the package directions)
- 1/3 cup vanilla Greek yogurt (I used 4% vanilla Siggi’s)
- 1/3 cup seedless raspberry jam, melted
- 2 cups dark chocolate chips
- 1 teaspoon coconut oil
- 6 tablespoons raspberry jam
- 1/4 cup raspberries
- Bake 9-inch chocolate cake according to package directions. Let cool completely.
- Crumble cake into a large bowl. Add the yogurt and melted jam; mix well. Shape into 1-in. squares. Place on baking sheets. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
- Melt dark chocolate chips with coconut oil over a double boiler or in the microwave. Spread a teaspoon of raspberry jam. Dip each cake bite in melted chocolate; allow excess to drip off. Top with raspberry pieces.
- Refrigerate until chocolate has set. Store in refrigerator until ready to serve.
Keywords: #raspberry #chocolate #cakebite #cake #dessert #bitesize #bitesizedessert