Why I Love This Recipe

If you’ve ever bought Tru Fru at the store, you’re going to love making your own version at home. Juicy raspberries are coated in creamy white chocolate, frozen until perfectly crisp, then finished with a layer of rich dark chocolate for that signature snap. I love how the tart berries balance the sweetness of the chocolate, and adding a little coconut oil helps create that smooth, glossy coating. They’re such a fun frozen treat to keep on hand whenever you’re craving something sweet.

Enjoying The Leftovers

These are made for keeping in the freezer, so you can enjoy a few whenever you’re in the mood for something sweet. They’re great straight from frozen and make an easy dessert or afternoon snack.

Storing

Store the chocolate-covered raspberries in an airtight freezer-safe container for up to 3 months. If you’re stacking multiple layers, place parchment paper between them to keep the chocolate from sticking together.

When you’re ready to eat

Serve straight from the freezer for that signature crisp chocolate shell and juicy frozen raspberry center. They’re delicious on their own or added to a dessert board alongside fresh berries and chocolate for an extra fun presentation.

A pan of white chocolate covered Tru Fru's.
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Homemade Tru Fru

Frozen raspberries coated in creamy white chocolate and rich dark chocolate make this Homemade Tru Fru recipe an easy no-bake dessert that's perfect for keeping in the freezer. Sweet, tart, and chocolatey in every bite, these homemade treats are simple to make, great for meal prep, and a delicious alternative to the popular store-bought version.
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Prep Time 30 minutes
Cook Time 0 minutes
Freeze Time 2 hours
Total Time 2 hours 30 minutes
US M
Servings 10

Ingredients

  • 12 oz of raspberries
  • 10 oz bag of Ghirardelli white chocolate melting wafers
  • 9 oz of dark chocolate chips, I used unsweetened lilly’s
  • 1 tbsp coconut oil
US – M

Instructions

  • Rinse the raspberries gently and pat them completely dry, then set aside.
  • In a microwave-safe bowl, melt the white chocolate wafers in 20-30 second intervals, stirring between each, until smooth and fully melted.
  • Using a fork, toothpick, or your finger (like me… haha), dip each raspberry into the white chocolate, letting the excess drip off. Place them on a parchment-lined tray. Once all the raspberries are coated, transfer the tray to the freezer and freeze for about 30 minutes, or until the white chocolate is firm.
  • Right before you take the raspberries out of the freezer, add the dark chocolate chips and 1 tbsp of coconut oil to a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each, until smooth and melted.
  • Remove the tray from the freezer and dip each white chocolate-coated raspberry into the dark chocolate, again letting any excess drip off before placing it back on the tray.
  • Once all are coated, return the tray to the freezer for at least another hour, or until fully set.
  • Once frozen solid, store them in an airtight container in the freezer until you’re ready to eat! Rinse the raspberries gently and pat them completely dry, then set aside.

Equipment

mixing bowls
small baking sheet
measuring cups

Nutrition Per Serving

Calories: 320kcal | Carbohydrates: 35g | Protein: 4g | Fat: 19g | Fiber: 3g