Chocolate Chia Raspberry Bites
This Recipe Literally Saved Movie Night Once
Okay, so there’s this one Friday when my brother showed up with two hungry kids (and no warning!), and my snack cupboard looked pretty sad. But, like, somehow I remembered this random chia seed/chocolate/raspberry thing I threw together once on a camping trip—don’t ask why I had chia seeds camping, it was a weird phase—and ever since, these Chocolate Chia Raspberry Bites have been my go-to when I need something that’s quick, sweet, and gives off that “I actually planned this” vibe (even if I secretly panic-baked). Bonus: the kids thought I was a genius, which almost never happens, let’s be real.
Why I Keep Coming Back to This (& Why You Might Too)
Honestly, I make these bites when I want chocolate but don’t want to bother with turning on the oven, or if it’s one of those “I should probably eat something healthy?” days. My family goes bananas for these (though my dad insists on calling them ‘healthy truffles,’ which is, erm, optimistic). Plus, it’s mess-proof—well, except for that one time I spilled cocoa powder all over the cat… But that’s a story for another time.
Ingredients You’ll Want (And Some Swaps)
- 1 cup rolled oats (sometimes I use quick oats if I’m impatient; honestly, it doesn’t make a huge difference)
- 1/4 cup chia seeds (I’ve subbed flaxseed, and while it’s not quite the same, still tasty)
- 2 tbsp cocoa powder (my grandmother, bless her, only uses Hershey’s, but I’ve shoved whatever’s in the pantry in here and it’s all been fine)
- 1/2 cup almond butter (or peanut butter when that’s all I’ve got—sunflower butter even worked once in a pinch)
- 2 tbsp maple syrup (or honey, but I think it tastes less balanced—then again, I overthink things)
- 1/2 tsp vanilla extract (optional; sometimes I forget this entirely and nobody complains)
- 1/2 cup fresh raspberries (frozen works, but they get a bit wet, so maybe pat them dry first)
- Pinch of sea salt, give or take
- Handful mini chocolate chips (my late-night addition—also optional, but c’mon)
How I Throw These Bites Together
- Grab a mixing bowl that can handle some vigorous stirring (I don’t own a stand mixer, and you truly don’t need one here). Toss in the oats, chia seeds, cocoa powder, and sea salt. Give it a lazy stir.
- Now mush in that nut butter, maple syrup, and vanilla, if you’re using it. I usually just attack it with a fork at first, then switch to my hands. Feels more authentic. Or messy. Possibly both.
- Gently fold in the raspberries and chocolate chips. This is where I always taste some dough (you know, for “quality control”). It looks a bit strange—don’t panic. When the raspberries break up, it gets all marbled and goopy. That’s normal!
- Here’s where patience pays off: pop the bowl in the fridge for, like, 10-15 mins. (Sometimes I skip this when I’m in a hurry, but the mixture is stickier and forgets how to form balls without it.)
- Scoop out heaping spoonfuls, roll into bites—mine are never round, more like slightly squished planets, but that’s their charm. Plop them onto a plate or (if you want to pretend you’re fancy) a parchment-lined tray.
- If you’re feeling wild, dust a bit more cocoa powder on top. Or not, up to you.
Little Notes That Make Life Easier
- I always thought you needed exact measurements, but honestly, eyeballing it hasn’t ruined them yet.
- If your mixture seems too wet (looking at you, overzealous raspberry people), just add a spoonful more oats. Too dry? Splash a bit more maple syrup or a drop of water.
- Actually, I think they taste even a bit better the next day, but that’s assuming they last overnight, which is rare in my place.
Variations I’ve Attempted (for Better or Worse)
- Tried swapping in strawberries once. Not bad, but they made everything kinda soupy. If you try it, maybe dry them way more first.
- I’ve snuck in some chopped walnuts for crunch—nice if you ask me, but nobody else noticed, so, eh?
- One disaster: chocolate protein powder instead of cocoa. Don’t. It was chalky and weird. Learned my lesson.
What You Might Use (and What You Really Don’t Need)
- Mixing bowl.
- Fork or spoon or just your hands, really. On a lazy day, I use a mug instead of a bowl. Not ideal, but it works.
- Plate or baking tray, but I’ve literally rolled bites right onto a chopping board before. Not fancy at all.
How to Keep Them (If They Last…)
Supposedly they’ll hang around in the fridge (in a container) for up to four days. I mean, maybe if you forget about them at the back—ha! Usually mine are gone with a cup of tea the same night. If you want to freeze them, sure you can, but I only did that once (found one MONTHS later, still tasty, not gonna lie).
How I Like Serving These (But You Do You)
These are ace with coffee—or, like, dunked into Greek yogurt if I feel like being all breakfast-y about it. Sometimes I put out a bowl at brunch and laugh at how everyone pretends they’re sticking to resolutions, then grabs three because they’re “practically healthy.” And my mate Emma always puts them in packed lunches; smart move.
Things I Wish I’d Figured Out Sooner
- Don’t rush chilling the dough. I once tried to skip this because I was late for a Zoom call. Was picking oats off my hands all afternoon. Wait the 15 minutes, trust me.
- Seriously, don’t overmix after adding raspberries—you want ’em streaky, not mush. Learned that after my third batch looked more like purple oatmeal than bites.
- If you’re serving these to kids, cut the cocoa powder in half (learned the hard way—it was more “chocolate whoa” than “bites”).
Real Folks’ Questions (And My Not-So-Expert Replies)
- Can I use other berries? Yep, blueberries are alright. They’re a bit less flavorful, in my humble opinion. Blackberries, though—got too many seeds for my liking.
- Is this vegan/gluten-free? Totally vegan as written (as long as you check your choc chips). For gluten-free, just make sure your oats are legit certified. Learned that once the hard way at a potluck—oops!
- Why is my mixture crumbly? Might’ve used too many oats or not enough sticky stuff. Add a tad more nut butter or syrup; it’ll come together.
- Can I double the batch? Oh, for sure. I do this at the holidays. But, you’ll need bigger arm muscles for stirring if you go wild with quantities.
- Where do you get chia seeds? I grab ’em at my local market, but honestly Minimalist Baker explains their magic way better than me. Plus, Bob’s Red Mill has pretty much everything for stuff like this.
So, whether you’re after a snack to impress (or one to hide away and eat straight form the fridge, like yours truly), these Chocolate Chia Raspberry Bites rarely let me down. Unless I try and get fancy—that’s when something always goes sideways. Just keep it simple and they basically make themselves. (Sort of…)
Ingredients
- 1 cup rolled oats
- 2 tablespoons chia seeds
- 1/3 cup unsweetened cocoa powder
- 1/4 cup pure maple syrup
- 1/4 cup natural almond butter
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh raspberries, chopped
- 1/4 cup dark chocolate chips
Instructions
-
1In a large bowl, combine rolled oats, chia seeds, and cocoa powder. Stir until well mixed.
-
2Add maple syrup, almond butter, and vanilla extract to the dry ingredients. Mix thoroughly to form a sticky dough.
-
3Gently fold in the chopped raspberries and dark chocolate chips until evenly distributed.
-
4Scoop out tablespoon-sized portions of the mixture and roll into balls. Place onto a parchment-lined tray.
-
5Refrigerate the bites for at least 30 minutes to firm up. Store in an airtight container in the fridge for up to 1 week.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
