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You are here: Home » Food Preparation » Recipes » Allergy Friendly » GAPS Recipes » No-Bake Chocolate-Covered Raspberry Cookie Bites

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No-Bake Chocolate-Covered Raspberry Cookie Bites

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Chocolate-Covered Raspberry No-Bake Cookie Bites | No bake? Check. So easy a kid could do it? Check. Healthy, real food ingredients? Check. Allergy-friendly? Check. Only one appliance? Check. Just a couple dirty dishes? Check. Delicious? That, too! I've been so excited to bring you this recipe! | TraditionalCookingSchool.com

Recipe courtesy of Lindsey Dietz’s Nourishing No-Bake Treats.

No-bake — check.

So easy a kid could do it — check.

Healthy, real food ingredients — check.

Allergy-friendly — check.

Only one appliance — check.

Just a couple dirty dishes — check.

Delicious — that, too!

These Chocolate-Covered Raspberry No-Bake Cookie Bites are all that and more!

And I’ve been so excited to bring you this recipe!

My friend Lindsey, who writes and edits here at Traditional Cooking School — and who keeps a lovely blog herself at Today in Dietzville — came out with her new eCookbook Nourishing No-Bake Treats. It’s gorgeous and includes 12 healthy, allergy-friendly, easy, no-bake treat recipes (#bitesofgoodness).

Raspberry & Dark Chocolate No-Bake Cookie Bites | No bake? Check. So easy a kid could do it? Check. Healthy, real food ingredients? Check. Allergy-friendly? Check. Only one appliance? Check. Just a couple dirty dishes? Check. Delicious? That, too! I've been so excited to bring you this recipe! | TraditionalCookingSchool.com
I looked through the book, figuring out which cookie I’d like to make first.

Of course, it was too hard to choose and I ended up making 3 kinds — Chocolate-Covered Raspberry, Salted Caramel & Dark Chocolate, and Orange & Dark Chocolate! (All of which took me less than a half hour with only a few dishes to clean up, by the way…)

Chocolate-Covered Raspberry No-Bake Cookie Bites | No bake? Check. So easy a kid could do it? Check. Healthy, real food ingredients? Check. Allergy-friendly? Check. Only one appliance? Check. Just a couple dirty dishes? Check. Delicious? That, too! I've been so excited to bring you this recipe! | TraditionalCookingSchool.com

Lindsey gave me permission to share one of my favorites with you… and I chose the Chocolate-Covered Raspberry Cookie Bites. They taste just like raspberries and cream!

I tell ya’ though… ask me tomorrow and I’ll say one of the others is my favorite! They’re all. that. good.

Below you’ll find the recipe for the Chocolate-Covered Raspberry cookie bites. So beautiful, right? And incredibly easy (no-bake). And delicious. And nourishing. Allergy-friendly. Just what you want in a cookie!

Chocolate-Covered Raspberry No-Bake Cookie Bites | No bake? Check. So easy a kid could do it? Check. Healthy, real food ingredients? Check. Allergy-friendly? Check. Only one appliance? Check. Just a couple dirty dishes? Check. Delicious? That, too! I've been so excited to bring you this recipe! | TraditionalCookingSchool.com

Chocolate-Covered Raspberry No-Bake Cookie Bites | No bake? Check. So easy a kid could do it? Check. Healthy, real food ingredients? Check. Allergy-friendly? Check. Only one appliance? Check. Just a couple dirty dishes? Check. Delicious? That, too! I've been so excited to bring you this recipe! | TraditionalCookingSchool.com
2.75 from 4 votes
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No-Bake Chocolate-Covered Raspberry Cookie Bites

Shared with permission from Lindsey Dietz's Nourishing No-Bake Treats. Modified just a bit from the Chocolate-Covered Cherry original recipe. Makes 12 to 15 cookie bites.
Course Dessert
Cuisine American
Prep Time 15 minutes
Freeze 20 minutes
Total Time 35 minutes
Servings 12 bites
Calories 125 kcal
Author Lindsey Dietz

Ingredients

  • 1-1/2 cups unsweetened shredded coconut plus additional for sprinkling on top
  • 1/4 cup coconut oil
  • 2/3 cup fresh or frozen raspberries divided (or other fresh or frozen berry)
  • 1/4 cup raw honey
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 cup Trim Healthy Mama stevia-sweetened sugar-free chocolate chips

Instructions

  1. Combine coconut, coconut oil, 1/3 cup raspberries, honey, vanilla, and salt in a high-powered blender or food processor. Process on low-medium speed until the dough begins to fold in on itself.
  2. Roughly chop remaining 1/3 cup raspberries and fold into the dough. (Wardee's notes: Or add the whole berries and pulse a few times until they're chopped and incorporated into the dough, but not blended smooth.)
  3. Using a 1-tablespoon dough scoop, drop balls of raw dough onto a parchment-lined cookie sheet. Freeze for 10 to 15 minutes.
  4. Meanwhile, melt chocolate over a double boiler, whisking occasionally until smooth.
  5. Remove bites from the freezer. Spoon melted chocolate over the frozen bites. Sprinkle with additional shredded coconut, if desired. Return to the freezer for 10 more minutes. Serve.

Recipe Notes

  • Store in the fridge or freezer in a covered container or zip-top bag.
  • Note: Replace raspberries with strawberries or cherries for other chocolate-covered berry variations!
Nutrition Facts
No-Bake Chocolate-Covered Raspberry Cookie Bites
Amount Per Serving
Calories 125 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 8g50%
Sodium 50mg2%
Potassium 35mg1%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 6g7%
Protein 1g2%
Vitamin C 2mg2%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About The Book: Nourishing No-Bake Treats

Chocolate-Covered Raspberry No-Bake Cookie Bites | No bake? Check. So easy a kid could do it? Check. Healthy, real food ingredients? Check. Allergy-friendly? Check. Only one appliance? Check. Just a couple dirty dishes? Check. Delicious? That, too! I've been so excited to bring you this recipe! | TraditionalCookingSchool.com

Nourishing No-Bake Treats (currently 50% off at $7.99) contains 12 nourishing and healthy no-bake cookie bite recipes:

  • Put the Lime in the Coconut
  • Chocolate-Maple-Bacon-Nut
  • Strawberry Lemonade
  • Avocado Mint Chip
  • Orange & Dark Chocolate
  • Coconut Craze
  • Chocolate-Banana-Nut
  • Salted Caramel & Dark Chocolate
  • Sweet Superfood (with goji berries & chia seeds)
  • Chocolate-Covered Cherry
  • Blueberry, Lemon, & Mint Bliss
  • Buttered Caramel Cashew

These treats are made with real food ingredients and require absolutely no cooking of any kind and only one appliance — a food processor or heavy-duty blender.

I have the ingredients to make most of these recipes in my pantry already!

If you’re looking for nourishing, allergy-friendly cookies that aren’t sweetened with white sugar or heavily sweetened at all, you’ll find treasures in this book.

If you’re looking for easy recipes that even kids can do (with great results), you’ll love this book.

Give the recipe above a try and let me know what you think! Get more info or purchase the book here.

What are your favorite no-bake or very easy cookie recipes? If you make this recipe, please let me know how you like it!

P.S. If you purchase Nourishing No-Bake Treats through this link, I’ll throw in a no-bake recipe of my own — Chocolate Peanut Butter Oatmeal No-Bake Cookies (pictured below). Just forward me your receipt from Lindsey and I’ll reply with my recipe! (Forward to wardee at traditionalcookingschool dot com.)
Chocolate-Covered Raspberry No-Bake Cookie Bites | No bake? Check. So easy a kid could do it? Check. Healthy, real food ingredients? Check. Allergy-friendly? Check. Only one appliance? Check. Just a couple dirty dishes? Check. Delicious? That, too! I've been so excited to bring you this recipe! | TraditionalCookingSchool.com

This post was featured in 52 No-Junk Candy Recipes, 24 Easy Summer Treats Kids Can Make Themselves, 51 Cold Summer Desserts, and 60 Easy and Nourishing Picnic Recipes.

Looking for More Naturally Sweetened or Sugar Free Candy Recipes? Try These!

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  • 60+ Homemade Candy Recipes

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Desserts & Cookies Desserts & Cookies (Gluten-Free) Food Preparation GAPS Recipes Recipes Snacks Snacks (Gluten-Free)

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Lisa says

    December 7, 2015 at 9:00 am

    These look delicious! Can these yummy bites be served at room temperature without becoming a mess?

    Reply
    • Lindsey Dietz says

      December 7, 2015 at 1:48 pm

      Lisa, they can be served at room temperature, but they should be kept refrigerated or frozen prior to serving. The nut-based recipes are a bit runnier than the coconut-based ones, and those are the ones you have to keep colder when serving. If you’re serving them indoors, you shouldn’t have a problem with them being out for an hour or perhaps longer. If you plan to serve them outside on a warm day, I would recommend keeping them in an ice chest until you’re ready! Does that answer your question?

      Reply
  2. Raia says

    December 7, 2015 at 10:00 am

    Yum! These look delicious!

    Reply
    • Lindsey Dietz says

      December 7, 2015 at 5:16 pm

      Thank you, Raia! They taste pretty amazing too! 😉

      Reply
  3. Marilyn says

    December 7, 2015 at 2:57 pm

    Thanks so much for sharing the recipe. I made these this morning using frozen cherries as that’s what I had. The bites were amazing and so quick and easy to make. Everyone loved them. Mine didn’t make a dough, but still had a good consistency after sitting for a while in the freezer.

    Lindsey, do you use liquid coconut oil? I warmed the coconut oil first as my kitchen was cold and the oil was very hard.

    The bites are almost gone now. I’ll make the avocado ones tomorrow. Purchased a copy of the e-book after making this recipe then sent my daughter the link and some funds so she could buy one too.

    Reply
    • Lindsey Dietz says

      December 7, 2015 at 5:16 pm

      Wow, Marilyn! I’m so happy to hear this! My coconut oil is usually soft, not liquid. The consistency of the oil does change the consistency of the dough, but you’re right — everything works out in the freezer. 😉 Thank you so much for buying my book and recommending it to your family. That’s the highest compliment I can receive!

      Reply
  4. PamG says

    December 7, 2015 at 3:15 pm

    Is the base ingredient in all of these shredded coconut? My family does not like that product. Is there anything else that can be used for any of these no-bake treats other than that?

    Reply
    • Lindsey Dietz says

      December 7, 2015 at 5:14 pm

      The base for 9 of the 12 recipes is unsweetened, shredded coconut. The other 3 are based with nuts. However, they do not taste coconut-y AT ALL. The coconut pairs well with the other flavors I use and is more of a vehicle for those flavors than the star flavor. There is not an ingredient substitute that I can recommend. Thanks!

      Reply
  5. Cherie says

    December 7, 2015 at 7:34 pm

    I needed something to bring to our neighborhood Christmas get together on Thursday and these will be perfect. Thank you for sharing!

    Reply
    • Lindsey Dietz says

      December 8, 2015 at 6:42 am

      You’re so welcome, Cherie! I bet everyone in your neighborhood enjoys your treats!

      Reply
  6. Andresa says

    December 8, 2015 at 9:18 am

    I know what I’m making as Christmas presents for my coworkers!

    Reply
  7. Andresa says

    December 8, 2015 at 9:24 am

    Question: instructions say to drop the spoonfuls onto parchment paper; can they be put into little muffin / candy liners instead? I’m wondering if doing so would cause the paper to “stick” to the cookie and not release easily.

    Reply
    • Lindsey Dietz says

      December 8, 2015 at 10:05 am

      I think you’d be fine if you used silicon liners/molds, but paper might work. You could try a couple and test it before you do a whole batch! 🙂

      Reply
  8. RobinP says

    December 8, 2015 at 11:04 am

    So looking to trying these, Lindsey! We’re getting ready to start a healing diet so having these yummy bites will help us to not feel deprived. Thanks for making them available!

    Reply
    • Lindsey Dietz says

      December 8, 2015 at 3:12 pm

      Thank you so much, Robin! I’m glad they give you some options, especially for when you need quick snacks and/or something sweet on your healing diet. Those are always the hardest for me to manage! Please let us know how you like them!

      Reply
  9. Kelly says

    December 8, 2015 at 12:15 pm

    Oh my goodness…my kids and I made these today. They were SO good! We made them with strawberries, since that’s what I had in my freezer! We are looking forward to trying them with different berries for a different taste. Thanks so much for this easy, fun, and tasty recipe!! Even my 2 year old was able to get in on the action – I dropped a spoonful of dough in their hands and let them roll them into balls. I’m going to have to get this book!

    Reply
  10. JeanMarie says

    December 8, 2015 at 1:01 pm

    WOW!!! These are great, and easy. Festive with the red color from the raspberries.
    YUM. Can’t wait to try the other flavors.

    Reply
  11. Katie Mae Stanley says

    December 8, 2015 at 8:39 pm

    I can’t wait to try out some of the recipes soon!

    Reply
  12. Marguerite says

    December 11, 2015 at 1:12 pm

    Oh wow, what a blessing. I am so looking forward to making a batch of these! With kiddos that have egg, nut, and wheat allergies in the family, it is really tough to find a treat that they can even eat. When that sort of treat turns out to be healthy as well, it’s a miracle! 🙂 Thank you Lindsey and Wardeh. 🙂

    Reply
    • Lindsey Dietz says

      December 14, 2015 at 5:47 am

      You are the person I had in mind when I created these treats, Marguerite! I’m so glad you’ve found a recipe that will work for your family!

      Reply
  13. Sue says

    January 14, 2016 at 1:27 pm

    What do you find that works best for longer term freezer storage…..If they last that long 🙂

    Reply
  14. Jenelle says

    March 14, 2016 at 10:57 am

    I have a batch in the freezer right now, and having tasted the batter beforehand I think these are amazing! I didn’t have raspberries, so I used a mix of blueberries and strawberries. I can’t wait till they set and I get to add that lovely chocolate over them.

    Reply
  15. Sharon says

    December 5, 2017 at 3:08 pm

    We follow a ketogenic lifestyle so I do not bake with raw honey Or coconut sugar. Can I use Swerve instead? I never know how to convert honey measurements to Swerve measurements. Any suggestions? Your recipes look amazing.

    Reply
    • Danielle says

      December 6, 2017 at 7:12 am

      Hi Sharon,

      This recipe depends on the liquid and stickiness of the honey or coconut syrup to hold together.

      If it was a recipe where the sugar wasn’t an essential liquid, you could do this. Honey is more sweet than Swerve, so more is needed.

      ~Danielle, TCS Customer Success Team

      Reply
  16. MJ says

    May 20, 2021 at 4:16 pm

    I’m thinking about making these for my friends at school for the end of the school year, do you think they will like them?

    Reply
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