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:
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:
This post was first published in February 2015. Updated in August 2018 with new photos and additional tips. Nutella Cookie Bites Caramel and Nutella Bread Pudding Nutella Stuffed Croissants Nutella French Toast Chocolate Bread and Butter Pudding Cake Chocolate Caramel Egg Mille Feuille Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
