Ingredients
Scale
- 1 (18.5 oz) chocolate cake box mix (+ ingredients according to the package directions)
- 1/3 cup vanilla Greek yogurt (I used 4% vanilla Siggi’s)
- 1/3 cup seedless raspberry jam, melted
- 2 cups dark chocolate chips
- 1 teaspoon coconut oil
- 6 tablespoons raspberry jam
- 1/4 cup raspberries
Instructions
- Bake 9-inch chocolate cake according to package directions. Let cool completely.
- Crumble cake into a large bowl. Add the yogurt and melted jam; mix well. Shape into 1-in. squares. Place on baking sheets. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
- Melt dark chocolate chips with coconut oil over a double boiler or in the microwave. Spread a teaspoon of raspberry jam. Dip each cake bite in melted chocolate; allow excess to drip off. Top with raspberry pieces.
- Refrigerate until chocolate has set. Store in refrigerator until ready to serve.
Keywords: #raspberry #chocolate #cakebite #cake #dessert #bitesize #bitesizedessert
