Top 9 Allergen Free!
A great way to serve raspberries with a drizzle of chocolate. Fun to eat!
Click here to download the recipe in PDF.
8 mini kebabs Level:
Apprentice Time: 20 minutes
1 Box of Raspberries
1 Cup of Allergy Friendly Chocolate (Enjoy
8 Small Bamboo Skewers
1 Medium Microwave Safe Bowl
1 Sheet Pan or 1 Platter
1. Cover your sheet pan or platter with
2. Rinse and pat dry your raspberries. Put
4 to 5 raspberries in a row on each of your small skewers. Place the raspberry
skewers on your parchment cover pan or platter.
3. Put your allergy friendly chocolate
chips in a medium microwave safe bowl. Heat in microwave for 30 second
intervals. Stir after each 30 second period until chocolate chips are fully
4. Take a spoon and dip it into the
chocolate filling half of the spoon.
Wave your spoon back and forth quickly over one skewer at a time to
create a drizzle over all of the raspberries. Repeat until all the raspberries
have a chocolate drizzle.
5. Place the pan in your refrigerator until
the chocolate is set about ½ an hour. Chocolate covered raspberries will last
up to 3 days in an airtight container in a refrigerator.
Tip: Alternate the raspberries with allergy friendly mini marshmallows.
You can eat them plain or add the chocolate drizzle
You can place your melted chocolate in a piping bag
or in a small Ziploc bag with one corner cut off. Place a small round frosting
tip in the hole. Gently squeeze the
chocolate out while moving your hand quickly back and forth over the
raspberries for a uniform drizzle effect.