These Frozen Chocolate Covered Raspberries with Pistachios are a dessert trio that you’ve been seriously missing out on! Juicy raspberries are stuffed with salty pistachios, covered in melted chocolate, and frozen to create the perfect keto-friendly dessert.
Chocolate Covered Frozen Raspberries
The combination of these Pistachio Stuffed, Chocolate Covered Raspberries is truly something special for the taste buds. And if you have a sweet tooth like me, you know it’s hard to find a low-carb dessert with a low sugar content. These frozen chocolate covered raspberries with pistachios are a healthy frozen snack that takes barely any prep. Just assemble, freeze, and enjoy!
Whether you plan to have these as your own personal snack or want to serve them at your next dinner party, this tasty dessert is the perfect mix of salty, crunchy, chocolatey, and tart.
Why You’ll Love It
- A sweet treat that is low-carb and low-sugar.
- Perfect as a summertime snack or appetizer for a crowd.
- The sweet flavor of the raspberries tastes delicious with the salty pistachios and creamy chocolate.
- It uses just a handful of ingredients and is quick and easy to prepare.
Made with Simple Ingredients
- Organic Raspberries: Raspberries are on the “Dirty Dozen” list, so choose organic if you can.
- Roasted Pistachios: Pistachios provide a salty flavor that pairs so well with the sweetness of the berries.
- Stevia Sweetened Chocolate: Make sure you use stevia-sweetened chocolate if you’re following a low-carb diet.
- Coconut Butter: This is what makes the chocolate super rich and creamy.
Variations and Substitutions
Raspberries: You’re welcome to follow this recipe using other berries like strawberries or blackberries.
Pistachios: Swap out the pistachios with other roasted nuts like pine nuts, hazelnuts, almonds, or cashews.
Chocolate: Use your favorite stevia-sweetened chocolate, or chocolate with another kind of low-carb sweetener. If you can have carbs and sugar, white chocolate would be tasty too!
How to Make Frozen Chocolate Covered Raspberries
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
STEP 1 – PREP RASPBERRIES
Wash and dry the raspberries well. Then, grab a small handful of roasted pistachios and put them in the middle of the raspberries.
Pro Tip: If your pistachios are on the smaller end, you can use one or two. If they are bigger, you may need to slice them in half.
STEP 2 – CHOP PISTACHIOS
Next, roughly or finely chop a small handful of pistachios to use to cover the raspberries later (this is optional). Put in a separate bowl and set aside.
Place these raspberries on a sheet or large plate with parchment paper. You’ll be putting them in the freezer for a few minutes after the next step.
STEP 3 – MELT CHOCOLATE
Add the stevia-sweetened chocolate to a microwave-safe bowl. Then, add the optional coconut butter and melt in the microwave for 20 seconds or so.
Give it a quick stir, then microwave for another 20 seconds or until completely melted.
STEP 4 – DIP RASPBERRIES
Dip the raspberries in chocolate, fully submerge them, or drizzle them with chocolate. The choice is yours, depending on how much chocolate you want.
Then, roll (optional) your raspberries in the bowl of chopped pistachios.
STEP 5 – FREEZE
Once you have chocolatized all your raspberries, pop them into the freezer for 20-30 minutes to slightly firm up/harden.
Pro Tip: You don’t want these frozen, so keep an eye on the time.
Which berries have the least sugar?
Out of all berries, raspberries are the lowest in sugar. With only 5 grams of sugar per cup, they provide plenty of sweetness without too much added sugar. Not to mention, they also have 8 grams of fiber, making each bite an excellent source of nutrients!
Are raspberries OK on keto?
Yes, according to Healthline, raspberries are great for a ketogenic diet. They contain 7 grams of net carbs per cup and provide lots of beneficial vitamins and antioxidants. Raspberries also have a low glycemic index (GI) score of 40, making them a suitable option for those on a low-carb diet.
How do I roast the pistachios?
You can usually buy pre-roasted pistachios at the store, but if you want to roast them yourself, it’s not difficult at all!
To get started, preheat your oven to 350°F. Spread the raw and de-shelled pistachios out in a single layer on a baking sheet. If you’d like the nuts to be slightly salty, lightly spritz non-aerosol cooking spray over them and sprinkle some salt. Place them in the oven and bake for 7-10 minutes, shaking the baking sheet halfway through to ensure even cooking.
Once they’re done baking, take them out of the oven carefully and let them cool down a bit before placing them in your raspberries.
Store any leftover frozen chocolate covered raspberries with pistachios in an airtight container in the fridge for up to 2 days (depending on the freshness of the raspberries).
To freeze, place the raspberries in a freezer-safe, airtight container and store them in the freezer for up to 2 months.
More Recipes You’ll Love
- Whipped Cottage Cheese
- Cottage Cheese Ice Cream
- Mast o Khiar (Persian Yogurt Dip)
- Creamy Avocado Salsa with Pistachios
- Pistachio Crusted Chicken
- 1 pint organic raspberries
- 2 small handfuls roasted pistachios, divided
- 1 cup stevia-sweetened chocolate chips or chopped chocolate
- 1 tablespoon coconut butter (optional)
- Wash and dry the raspberries well.
- Using about half of the roasted pistachios, take each pistachio nut and place it in the center of each whole raspberry. If the nuts are small in size, you can stuff the raspberry with two of them. If the nuts are large, feel free to cut them in half.
- Roughly chop the remaining pistachios to use to cover the chocolate-coated raspberries later. Transfer them to a bowl and set them aside.
- Place the raspberries on a baking sheet or large plate lined with parchment paper (make sure it’s something you can easily transfer to the freezer).
- Add the stevia-sweetened chocolate to a microwave-safe bowl. Add the coconut butter to the chocolate and melt in the microwave for 20 seconds. Give it a quick stir, then microwave for another 20 seconds or until completely melted, stirring in between.
- Dip each stuffed raspberry in the chocolate, fully submerging the berry to coat it well. Alternatively, you can drizzle the raspberries with chocolate.
- Place each dipped raspberry onto your parchment-covered plate/tray and sprinkle with the chopped pistachios.
- When done, place the tray or plate in the freezer for 20-30 minutes so the chocolate can firm up and harden. Enjoy!
Store any leftover frozen chocolate covered raspberries with pistachios in an airtight container in the fridge for up to 2 days (depending on the freshness of the raspberries)
To freeze, place the raspberries in a freezer-safe, airtight container and store them in the freezer for up to 2 months. Let them defrost a bit before enjoying.