You have to make the ultimate treat: Chocolate Peanut Butter Raspberry Bites, where juicy raspberries meet the richness of peanut butter, enrobed in a decadent dark chocolate coating. Perfect for satisfying your sweet tooth, these healthier bites are super easy to make. You can make them ahead of time for snacking, dessert, or sharing at gatherings.
Easy to make and irresistibly tasty, these bites are a freezer-friendly option for any time you need a quick, chocolaty fix.
Why You’ll Love These Chocolate Peanut Butter Raspberry Bites
- Irresistibly Delicious : The combination of tart raspberries, creamy peanut butter, and rich dark chocolate creates a trio of flavors that complement each other perfectly.
- Healthy Twist : With chia seeds adding a punch of nutrients and raspberries known for their antioxidants, these bites offer a healthier alternative to traditional sweets.
- Easy to Make : No baking required! These no-fuss, freezer-friendly treats come together quickly, making them perfect for busy schedules.
- Versatile Snack : Ideal for a decadent dessert, a mid-day snack, or even a delightful homemade gift, these bites are as versatile as they are delicious.
What it looks like directly from the freeze:
What it looks like after sitting out for an hour or two:
Tips for Perfect Chocolate Peanut Butter Raspberry Bites:
- Freeze in Stages : Ensuring each layer is properly frozen before adding the next is key to easy assembly.
- Quality Ingredients : Opt for high-quality dark chocolate and natural peanut butter for the best flavor.
- Storage : Keep these bites in the freezer in an airtight container to maintain their texture and freshness.
Other chocolate recipes from the blog:
- 3-Ingredient Vegan Chocolate Fudge
- Creamy Vegan Chocolate Pudding
- Tahini Chocolate Chip Cookies
- Cardamom Chocolate Chip Cookies
Easy Chocolate Peanut Butter Raspberry Bites
Ingredients1x2x3x
- 300 g Fresh or frozen raspberries (about 10 oz.)
- ¼ cup chia seeds (about 4 tablespoons or 60 mL)
- ½ cup peanut butter smooth or crunchy, about 125-130 g (you might need more depending on the size of each layer you prefer)
- 1½ cups dark chocolate chips (about 9 oz. or 255 g)
- 1 tablespoon coconut oil (about 15 mL)
- Flaky salt for for garnish
Instructions
Prepare the Raspberry Mixture:
- In a medium, microwave-safe bowl, add the frozen raspberries (if you are using fresh raspberries, skip this step).
- Microwave on high for about 1 minute or until the raspberries are defrosted. Use a fork to gently mash them.
- Add the chia seeds to the raspberries, mixing until well combined.
- Let the mixture stand for about 5-10 minutes, allowing the chia seeds to thicken the raspberries slightly.
Form the Raspberry Bites:
- Line a baking tray with parchment paper.
- Using a spoon, form the raspberry mixture into approximately 14 rounds, using about 2 tablespoons (about 30 mL) for each.
- Freeze the rounds for at least 3 hours, or until they have hardened.
Add Peanut Butter:
- Once frozen, add about ½ tablespoon (about 7.5 mL) of peanut butter on top of each raspberry bite.
- Return to the freezer for an additional hour to harden the peanut butter.
Coat with Chocolate:
- In another microwave-safe bowl, combine the dark chocolate chips and coconut oil.
- Microwave in 30-second increments, stirring in between, until the chocolate and oil are fully melted and combined.
- Dip each raspberry bite into the melted chocolate, ensuring each one is fully coated.
- Place the coated bites back onto the parchment paper-lined baking tray. Quickly garnish with flaky sea salt! The chocolate should harden almost instantly.
Enjoy and Store:
- Once the chocolate has set, your raspberry bites are ready to be enjoyed! Store any leftovers in the freezer in an airtight container to enjoy later.
Nutrition
Make this simple Vegan Punjabi Kadhi using plant-based yogurt, a savory gram flour-based curry with crispy onion fritters; sure to leave you smacking your lips and wanting more !
Kadhi is the creamier cousin of a curry-based dish – yogurt-based curry or soup that is thickened with gram flour (besan) and seasoned with spices such as turmeric, mustard seeds, coriander seeds, and topped with fritters. Kadhi is a popular dish in Indian cuisine, especially in the northern regions called Vegan Punjabi Kadhi . It is often enjoyed during the summers due to the yogurt , for its cooling properties that can help us cool down in the hot weather. And, of course, it is tangy and refreshing.
Kadhi, or karhi, consists of a thick gravy or soup made with gram flour and yogurt, and often contains fritters called pakora, which are coated in gram flour batter, deep fried and soaked in the kadhi. This dish is often paired with cooked rice or roti. The main ingredient that gives kadhi its tangy flavor is sour curd. This tanginess of Vegan Punjabi Kadhi intensifies when cooked together with other spices.
Two Key Components of a Classic Vegan Punjabi Kadhi dish:
Pakodas or fritters
Pakoras or fritters made from a savory, spicy batter, and a velvety gram flour paste coated with aromatic spices. The sauce is used to submerge the pakoras, allowing them to absorb its flavorful goodness and improve both their texture and flavor. The pakodas are then either deep-fried or air fried/baked till crispy golden brown. Check out my Potato-Onion Fritters (Aloo Pyaz Pakoda) recipe to know how to make these fritters.
To further intensify the tangy flavor, some kadhi recipes call for adding ingredients like tamarind pulp, dry mango powder (amchur), or lemon juice. These ingredients balance the richness of the yogurt and give depth of flavor by providing acidity and tanginess to the dish.
A wide range of seasonal vegetables can be added to kadhi, making it a flexible dish that can be made to suit your personal preferences and availability. You can add these veggies to the Vegan Punjabi Kadhi raw, or you can sauté them briefly before combining them with the yogurt and besan mixture. They offer texture, color, and flavor changes to the food in addition to increasing its nutritional worth. Using seasonal veggies also guarantees availability and freshness while delivering a flavorful and satisfying dinner.
Some commonly used vegetablesto make the fritters or additions to the Kadhi:
- Okra
- Eggplant
- Potatoes
- Cauliflower
- Bell peppers
- Spinach
- Tomatoes
- Onions
- Drumsticks (moringa pods)
- Fenugreek leaves
The Kadhi:
This sauce forms the base of the dish and contributes significantly to its flavor and texture. Yogurt is usually blended with gram flour (besan) and water to create a smooth consistency for the sauce. Then, depending on regional differences and personal preferences, this mixture is seasoned with a variety of spices such curry leaves, fenugreek seeds, mustard seeds, turmeric, and cumin. After that, the yogurt-based sauce is slowly cooked until it thickens, giving the flavors time to combine and take on a rich, sour flavor. Stirring the sauce frequently is essential to avoiding lumps and guaranteeing a smooth consistency. This stage of the recipe for Vegan Punjabi Kadhi lays the groundwork for the delicious kadhi, which goes well with roti or rice.
Ingredients and Substitutes for Vegan Punjabi Kadhi
Ingredients:
Yogurt Mix:
- Sour soy yogurt (or any other plant-based alternative)
- Water
- Chickpea flour or gram flour or Besan
- Ground turmeric powder
- Salt
- Coriander seeds (crushed)
- Red chili powder (optional)
Onion Bhaji/Pakoda:
- Red onions
- Chickpea flour or gram flour or Besan
- Carom seeds or Ajwain (crushed)
- Salt
- Oil for frying
Kadhi:
- Oil
- Cumin seeds
- Coriander seeds (crushed)
- Onion
- Green chilies (optional)
- Hing (Asafoetida)
Garnish:
- Fresh cilantro/coriander leaves
Final Tempering:
- Oil
- Fenugreek seeds
- Cumin seeds
- Asafoetida
- Coriander seeds (crushed)
- Kashmiri red chili powder
Substitutes:
- Sour soy yogurt: Any other plant-based yogurt such as almond or coconut yogurt.
- Chickpea flour or gram flour or Besan: Any of these can be used interchangeably.
- Carom seeds or Ajwain: Can be omitted if not available, or substituted with cumin seeds.
- Green chilies: Can be omitted if required.
- Asafoetida (Hing): This can be omitted if not available, but it adds a distinctive umami flavor.
- Kashmiri red chili powder: Can be substituted with regular chili powder, but adjust quantity for desired spiciness.
Method to make Vegan Punjabi Kadhi with fritters
Make the Bhajis:
- Suggestion : You start this process but fry the onion bhajis at the very end after the Kadhi is made.
- Start by adding ½-1 teaspoon of salt to the sliced onions in a bowl and let it sit and lose water. This water should ideally be enough to make the onion bhaji batter.
- Then add the carom seeds and chickpea flour and mix well. Add a few tablespoons of water if required.
- Heat oil in a deep frying pot.
- Make rough shapes with the onion mixture with your palms and slowly drop them in the hot oil.
- Fry them on medium heat. Should take a few minutes so everything gets cooked from within.
- Once they are brown, take them out and let them drain on paper towels. Let them get crispy, and only then add them to the kadhi.
Making the Kadhi:
- Whisk together all the ingredients for the yogurt mixture except the water in a bowl till smooth. Make sure there are no lumps. Then add the water and whisk that in. This method ensures the least amount of lumps. Then, set it aside.
- In a pan, add oil and bring it to a medium heat. Add cumin seeds, and crushed coriander seeds.
- Once they sizzle add the sliced onion to this. Cook in medium-low heat for 7-8 minutes until it turns brown.
- Pour the yogurt mixture into a saucepan on a low flame. Bring up the heat and let it slowly come to a boil. Stir at intervals to prevent sticking, cover and cook for 12 to 15 minutes till the gram flour or besan gets cooked and the kadhi thickens. The consistency should neither be too thick or thin.
Tempering for the Vegan Punjabi Kadhi and serve:
- Heat oil in a small pan. Add the fenugreek, cumin and crushed coriander seeds and let them sizzle for a while, till they slowly turn golden.
- Stir in red chili powder and asafoetida.
- Fry for a few seconds and switch off the heat/flame.
- Stir and immediately pour this tempering into the kadhi.
- Before serving, garnish with corriander, add the Bhajis/Pakodas and serve hot with roti , naan or basmati rice !
Some expert tips for making Vegan Punjabi Kadhi:
- Use Sour Yogurt : For the best flavor, use sour yogurt or yogurt that has been sitting for a while. The tanginess of the yogurt adds depth to the kadhi/
- Whisk Thoroughly : Make sure to whisk the yogurt and besan mixture thoroughly to avoid lumps. A smooth mixture ensures a creamy kadhi.
- Tempering : Pay attention to the tempering (tadka) process. Heating the spices in oil releases their flavors, enhancing the overall taste of the kadhi.
- Low Heat : Cook the kadhi on low to medium heat to prevent it from curdling. Stir occasionally to ensure it cooks evenly.
Check out my other yogurt-based recipes:
- Vegan Dahi Vada
- Vegan Yogurt Raita
- Buttermilk or Chaas – perfect summer-time drink
- Mango Lassi
Vegan Punjabi Kadhi – Yogurt Gravy with Fritter
Ingredients1x2x3x
For Yogurt mix:
- 1 cup sour soy yogurt or any other plant-based alternative
- 2 cups water
- ⅓ cup Chickpea flour or gram flour or Besan
- ½ teaspoon ground turmeric powder
- salt to taste
- 1 ½ tablespoon Coriander seeds crushed
- ½ teaspoon Red chili powder optional
For onion bhaji/pakoda
- 2-3 Red onions
- 3-4 tablespoon Chickpea flour or gram flour or besan
- ½ teaspoon Carom seeds or Ajwain crushed between your palms
- Salt to taste
- Oil for frying
For kadhi:
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds
- 1 teaspoon coriander seeds crushed
- 1 Onion medium sized sliced thin
- 2 green chilies sliced optional
- 1 teaspoon Hing/Asofoetida
For final tempering:
- 1 tablespoon Oil
- ½ teaspoons Fenugreek seeds
- 1 teaspoon Cumin seeds
- ½ teaspoon Asafoetida
- 1 teaspoon Coriander seeds crushed
- 1 tsp Kashmiri red chili powder
Garnish
- 1/4 cup Fresh cilantro/coriander leaves
Instructions
Make the Bhajis:
- I suggest you start this process but fry the onion bhajis at the very end after the Kadhi is made.
- Start by adding ½-1 teaspoon of salt to the sliced onions in a bowl and let it sit and lose water. This water should ideally be enough to make the onion bhaji batter.
- Then add the carom seeds and chickpea flour and mix well. Add a few tablespoons of water if required.
- Heat oil in a deep frying pot.
- Make rough shapes with the onion mixture with your palms and slowly drop them in the hot oil.
- Fry them on medium heat. Should take a few minutes so everything gets cooked from within.
- Once they are brown, take them out and let them drain on paper towels.
Making the Kadhi:
- Whisk together all the ingredients for the yogurt mixture except the water in a bowl till smooth. Make sure there are no lumps.
- Then add the water and whisk that in. THis method ensures the least amount of lumps. Then, set it aside.
- In a pan, add oil and bring it to a medium heat. Add cumin seeds, and crushed coriander seeds.
- Once they sizzle add the sliced onion to this. Cook in medium-low heat for 7-8 minutes until it turns brown.
- Pour the yogurt mixture into a saucepan on a low flame. Bring up the heat and let it slowly come to a boil.
- Stir at intervals to prevent sticking, cover and cook for 12 to 15 minutes till the gram flour or besan gets cooked and the kadhi thickens. The consistency should neither be too thick or thin.
Tempering and Serve
- Heat oil in a small pan. Add the fenugreek, cumin and crushed coriander seeds and let them sizzle for a while, till they slowly turn golden.
- Stir in red chili powder and asafoetida.
- Fry for a few seconds and switch off the heat/flame.
- Stir and immediately pour this tempering into the kadhi.
- Before serving, add the Bhajis/Pakodas and serve hot with roti, naan or basmati rice!
Nutrition
The perfectly light and delicious vegan blueberry cookies to bake! They are SO easy to make and come together in under 30 minutes. It’s my favorite way to use up any leftover frozen blueberries lying around in my freezer! They are perfectly soft on the inside and crunchy on the outside.
Other cookies from the blog:
- Vegan Cardamom Chocolate Chip Cookies
- Cardamom Snickerdoodle Cookies
- Tahini chocolate chip cookies
Vegan Blueberry Cookies
Ingredients1x2x3x
- 1 cup all-purpose flour 126 grams
- ½ teaspoon baking powder
- A small dash of salt
- ⅓ cup unsalted vegan butter, at room temperature 80 grams
- ⅓ cup granulated sugar 80 grams
- ⅓ cup heaped frozen blueberries 70 grams
Instructions
- Oven Preparation: First, set your oven to preheat at 400°F (200°C).
- Mix Dry Ingredients: In a small mixing bowl, combine the flour, baking powder, and salt with a manual whisk.
- Soften Blueberries: Soften the blueberries by warming them for about 30 seconds in the microwave on a high setting or for 2-3 minutes on a medium flame if using a stovetop. You should get an until they resemble a jam-like consistency.
- Give the blueberries a couple of minutes to cool down after heating.
- Blend Butter and Sugar: With an electric or stand mixer, blend the vegan butter and sugar together until the mixture becomes fluffy and noticeably lighter in color.
- Incorporate Blueberries: Add the cooled blueberries to the mixture of butter and sugar. Blend at a high speed to blend the blueberries into the mix (It’s okay if the blueberries get mashed in the process, it will impart a beautiful blue hue to the final cookies).
- Create the Cookie Dough: Slowly mix the dry ingredients with the wet ones, stirring until a cohesive dough is formed.
- Chill Dough: Place it in the freezer for about 30 minutes to firm up before rolling it into 12-14 individual balls. You can use an ice cream scoop to scoop out each cookie dough ball instead.
- Baking: Arrange the dough balls on a cookie sheet and bake at the preheated temperature for 10-13 minutes, or until you notice a slight browning around the edges and top. You can continue to bake for another 3-4 minutes if you prefer crunchier cookies or stick to 10 minutes if you prefer soft cookies.
- Cool and serve: Allow the cookies to cool on tray first and then on a rack for at least 10-15 minutes before enjoying them.
- Enjoy these delightful Vegan Blueberry Cookies with a glass of plant-based milk or just by themselves!
Nutrition
Easy Chocolate Peanut Butter Raspberry Bites
Ingredients1x2x3x
- 300 g Fresh or frozen raspberries (about 10 oz.)
- ¼ cup chia seeds (about 4 tablespoons or 60 mL)
- ½ cup peanut butter smooth or crunchy, about 125-130 g (you might need more depending on the size of each layer you prefer)
- 1½ cups dark chocolate chips (about 9 oz. or 255 g)
- 1 tablespoon coconut oil (about 15 mL)
- Flaky salt for for garnish
Instructions
Prepare the Raspberry Mixture:
- In a medium, microwave-safe bowl, add the frozen raspberries (if you are using fresh raspberries, skip this step).
- Microwave on high for about 1 minute or until the raspberries are defrosted. Use a fork to gently mash them.
- Add the chia seeds to the raspberries, mixing until well combined.
- Let the mixture stand for about 5-10 minutes, allowing the chia seeds to thicken the raspberries slightly.
Form the Raspberry Bites:
- Line a baking tray with parchment paper.
- Using a spoon, form the raspberry mixture into approximately 14 rounds, using about 2 tablespoons (about 30 mL) for each.
- Freeze the rounds for at least 3 hours, or until they have hardened.
Add Peanut Butter:
- Once frozen, add about ½ tablespoon (about 7.5 mL) of peanut butter on top of each raspberry bite.
- Return to the freezer for an additional hour to harden the peanut butter.
Coat with Chocolate:
- In another microwave-safe bowl, combine the dark chocolate chips and coconut oil.
- Microwave in 30-second increments, stirring in between, until the chocolate and oil are fully melted and combined.
- Dip each raspberry bite into the melted chocolate, ensuring each one is fully coated.
- Place the coated bites back onto the parchment paper-lined baking tray. Quickly garnish with flaky sea salt! The chocolate should harden almost instantly.
Enjoy and Store:
- Once the chocolate has set, your raspberry bites are ready to be enjoyed! Store any leftovers in the freezer in an airtight container to enjoy later.
