Chocolate Raspberry Bites

Chocolate Raspberry Bites – little chocolate mouthfuls bursting with a refreshing hit of raspberry. Only 95 calories each!
Just think, if you eat about 20 of these Chocolate Raspberry Bites, you’ll be getting one of your five-a-day!

Ahem.

Is it bad that my brain works in that way?

I do love raspberries all on their own, but have you ever tried filling them with Nutella? and then as if that isn’t enough, how about encasing that raspberry in a little chocolate sponge? hmmmm it’s hard to go back to that bare raspberry when you’re faced with a tray of these mini cakes.

Fortunately they’re nice and small, so they make a fab afternoon snack when I’m starting to think about getting back on track after the holiday indulgence. If you are after something with strawberries then you could always try my cheesecake stuffed strawberries or my Fruity Smores Blinis.

Yes, I’m only thinking about getting back on track right now. There are multiple stages to getting back on track. It all starts pre-holiday:

1. Last day of being extra good in preparation for holiday.
2. Packing for holiday whilst eating an ice cream Mars Bar, and maybe a few other snacks.
3. Ridiculous amount of food during holiday (if I don’t try everything I’m missing out).
4. Getting back home and spending another 3-4 days eating like I’m still on holiday
5. Considering starting to eat a little lighter again (whilst eating jam and butter on toast)
6. Seriously considering starting to eat a little lighter again – especially when I think about chips and don’t really fancy them (when you don’t fancy chips, it’s time for action).
7. Making a plan for when I’m going to eat lighter again
8. Just one more day…….
9. ok. back on track.
10. Bit of a wobble – weekend treats start on Thursday and end on Monday night.
11. Actually back on track.

Next up is starting to think about exercise too. One step at a time though hey!

So how do these little chocolate raspberry bites fit in with lighter eating?

Well apart from being delicious (and 1/20 of your 5-a-day…) they’re only 95 calories each.

So when the sweet craving hits (usually mid-afternoon and after dinner for me) and it just won’t go away, I know that one of these is the guilt-free answer.  Who’d have thought Nutella could be the guilt-free answer to anything?

Chocolate Raspberry Bite Tips:

Cake Tin:

You might notice that some of the prep photos are in a little pink mould, and some are in a tin. That’s because I started out testing these in silicone cake-pop moulds – for a nice domed appearence. I found that this only works if your raspberries are small (mine weren’t) and if you spray the mould well with cake release spray or another oil spray (I didn’t). The result was an overflowing cake mould with cakes that melded together, then wouldn’t come out of the cake mould. Also, the raspberries were too big to be properly covered in cake mix, so they stuck out after baking.

I’ve tried it before with smaller raspberries, and it worked great.

This time, due to using larger raspberries, I ended up going with a well-sprayed mini muffin tin, and it worked out perfectly!

How long will they keep?

Stored in a sealed container at room temperature, they should keep for 2 days. If you are planning on not eating them all right away, I’d suggest leaving off the drizzle of Nutella – as you can’t stack them when they have Nutella on top.

Do they freeze?

I find they don’t freeze that well. Because it’s only a small amount of sponge, the raspberry will release liquid as it defrosts, making the sponge a little soggy.

Can I make them gluten free?

Yes, you can replace the plain/all-purpose flour with plain/all-purpose gluten free power blend. It also works if you use three-quarters gluten free plain flour blend and one-quarter coconut flour.

Chocolate Raspberry Bites Recipe:

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5 from 3 votes

Chocolate Raspberry Bites

By Nicky Corbishley

Chocolate Raspberry Bites - a Nutella-filled raspberry nestled in a tiny chocolate sponge. Only 95 calories each!

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Servings: 36 bites

Course: Dessert

Cuisine: British

Ingredients

• ▢ 5 tbsp Nutella
• ▢ 36 raspberries
• ▢ 4 tbsp vegetable or coconut oil
• ▢ 100 g (1/2 cup) golden caster sugar or granulated sugar
• ▢ ½ tsp vanilla extract
• ▢ 1 large egg
• ▢ 150 ml (2/3 cup minus 2 tsp) buttermilk
• ▢ 70 g (2.5 oz) good quality chocolate melted (Note 1)
• ▢ 150 g (1 1/4 cups) plain (all-purpose) flour
• ▢ 1 tsp bicarbonate of soda
• ▢ 2 tbsp unsweetened cocoa powder

To Serve:

• ▢ 2 tbsp Nutella

Instructions 

• Preheat the oven to 180C/350F (fan).
• Warm the Nutella slightly in the microwave or in a bowl over some boiling water. Just enough to loosen the consistency (about 15-20 seconds in the microwave). Spoon the Nutella into a piping bag with a thin nozzle.
  5 tbsp Nutella
• Place your raspberries in a wide bowl with the hole pointing up and pipe Nutella into each one. Place the bowl of raspberries in the freezer whilst you prepare the rest of the ingredients (freezing the raspberries helps to ensure they barely cook, meaning they'll retain their Nutella-filled structure).
  36 raspberries
• In a large bowl, mix the oil, sugar and vanilla extract using a wooden spoon. Add the egg and buttermilk, and stir to combine. Slowly pour in the melted chocolate whilst mixing all the time. Finally fold in the plain (all-purpose) flour, bicarbonate of soda, and cocoa powder. Mix until just combined.
  4 tbsp vegetable or coconut oil, 100 g (1/2 cup) golden caster sugar, 1/2 tsp vanilla extract, 1 large egg, 150 ml (2/3 cup minus 2 tsp) buttermilk, 70 g (2.5 oz) good quality chocolate, 150 g (1 1/4 cups) plain (all-purpose) flour, 1 tsp bicarbonate of soda, 2 tbsp unsweetened cocoa powder
• Take 3 x 12-hole non-stick mini muffin trays and place a heaped tsp of the chocolate mixture into each hole. You should get 36 cakes from the mix. Take the raspberries out of the freezer and push a raspberry into the cake mix of each muffin hole. Ensure the raspberry is placed with the Nutella end-up (to stop the Nutella from leaking into the cake mixture). Spread a little cake mix over each raspberry so they're just covered.
• Place in the oven and cook for 10 minutes.
• Take out of the oven and leave to cool for 5 minutes, then carefully remove from the trays and leave to cool completely on a cooling rack.
• Once cool, pipe the remaining Nutella over the top of the cake bites.
  2 tbsp Nutella

Notes

Note 1:

You can use dark chocolate or milk chocolate (semi-sweet) for this recipe - whatever you prefer.

.

Cake Tin:

You might notice that some of the prep photos are in a little pink mould, and some are in a tin. That's because I started out testing these in silicone cake-pop moulds - for a nice domed appearence. I found that this only works if your raspberries are small (mine weren't) and if you spray the mould well with cake release spray or another oil spray (I didn't). The result was an overflowing cake mould with cakes that melded together, then wouldn't come out of the cake mould. Also, the raspberries were too big to be properly covered in cake mix, so that stuck out after baking.

I've tried it before with smaller raspberries, and it worked great.

This time, I ended up going with a well-sprayed mini muffin tin, and it worked out perfectly!

.

How long with they keep?

Stored in a sealed container at room temperature, they should keep for 2 days. If you are planning on not eating them all right away, I'd suggest leaving off the drizzle of Nutella - as you can't stack them when they have Nutella on top.

.

Do they freeze?

I find they don't freeze that well. Because it's only a small amount of sponge, the raspberry will release liquid as it defrosts, making the sponge a little soggy.

.

Can I make them gluten free?

Yes, you can replace the plain/all-purpose flour with plain/all-purpose gluten free power blend. It also works if you use three-quarters gluten free plain flour blend and one-quarter coconut flour.

.

Nutritional Information is per cake bite.

Nutrition

Serving: 41g | Calories: 95kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 44mg | Potassium: 62mg | Sugar: 7g | Vitamin A: 15IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!

This post was first published in February 2015. Updated in August 2018 with new photos and additional tips.

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