Chocolate & Raspberry Bombs

Our frozen "yogurt" bombs don't include any yogurt at all, but these soy milk and tofu creations come so close to the real thing that your friends and family will never know they're actually enjoying dairy-free alternatives.
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chocolate raspberry dairy-free fro-yo recipe
  • 12Servings

Ingredients

  • 2 cups Chocolate Frozen "Yogurt"
  • 3 cups Raspberry Frozen "Yogurt"
  • 1 cup whole raw almonds, toasted and coarsely ground
  • 1 pint fresh raspberries

EQUIPMENT:

  • 2 pairs disposable plastic gloves

CHOCOLATE FROZEN "YOGURT":

  • 1/3 cup dark chocolate (minimum 71% cocoa; 50 g), cut into small chunks
  • 1/2 cup low-fat original-flavor soy milk, warmed
  • 1 12-oz pkg soft plain silken tofu
  • 1/4 cup raw honey
  • 1 tsp pure vanilla extract
  • Pinch sea salt

RASPBERRY FROZEN "YOGURT":

  • 2 cups frozen raspberries
  • 1 12-oz pkg soft plain silken tofu
  • 1/4 cup raw honey
  • 1/4 cup 100% orange juice
  • 1 tbsp lemon juice

Preparation

  1. Pull both pairs of gloves onto your hands. This will help eliminate temperature transfer between your hands and the frozen yogurt. Remove Chocolate Frozen "Yogurt" from freezer and allow to rest on countertop to become scoopable, about 4 to 5 minutes. Scoop into 12 equal-sized balls, about 3 tbsp each, using a small ice cream scoop. With your hands, pack each ball tightly, place balls back in container and freeze for 15 minutes.
  2. Meanwhile, remove Raspberry Frozen "Yogurt" from freezer and allow to rest on countertop, about 4 to 5 minutes. Scoop into 12 equal-sized balls, about 1/4 cup each, and return each ball to container. Do not pack tightly. Remove chocolate balls from freezer.
  3. Flatten raspberry balls into 1/2-inch thick circles. Carefully pack 1 raspberry circle around 1 chocolate ball, using your hands, gently forming until chocolate ball is no longer visible. Place ball back in container that held raspberry balls. Repeat with all remaining balls. Place them back into freezer, uncovered, for about 15 minutes to solidify.
  4. Pour almonds into a small (about 6-inch wide) shallow dish. Remove balls from freezer and, one by one, roll in almonds, gently pressing almonds into balls to adhere. Place assembled balls onto a shallow 9 x 9-inch freezer-safe parchment-lined baking pan. Return to freezer for 15 to 30 minutes, uncovered, to reset.
  5. Remove assembled balls from freezer. Serve whole or cut into 2 or 4 wedges, if desired, and garnish with a few fresh raspberries. Best if consumed within 1 to 2 days. Store covered in a sealable freezer-safe container in the freezer.

CHOCOLATE FROZEN "YOGURT":

  1. Melt chocolate slowly in a mixing bowl over a double boiler. Remove bowl from heat, pour milk over chocolate and whisk until smooth. Place all ingredients into a food processor and purée until smooth, about 2 minutes. While puréeing, stop mixer every 30 seconds to scrape down sides of the bowl with a spatula. (NOTE: At this point, if using a commercial ice cream machine, freeze mixture according to manufacturer's instructions.)
  2. Scoop mixture into a shallow non-reactive freezer-safe container (9 x 9-inch is ideal). Place container into freezer for about 30 minutes, or until mixture begins to freeze slightly around edges. Scrape down edges with a spatula and combine mixture thoroughly with a whisk, blending in ice crystals until creamy again, about 2 to 3 minutes. Place container back in freezer for an additional 30 minutes. Remove from freezer and repeat this procedure 2 more times, for a total of 3 times. Each time the mixture will get a little harder to whisk. After the third mixing, place back into freezer until hardened and ready to eat, about 2 to 3 hours. Best if consumed within 2 to 3 days. Store covered in a sealable freezer-safe container in the freezer.

RASPBERRY FROZEN "YOGURT":

  1. Place all ingredients into a food processor and purée until smooth, about 2 minutes. While puréeing, stop mixer every 30 seconds or so to scrape down sides of the bowl with a spatula. (At this point, if using a commercial ice-cream machine, freeze mixture according to manufacturer's instructions.)
  2. Scoop mixture into a shallow non-reactive freezer-safe container (9 x 9-inch is ideal). Place container into freezer for about 30 minutes, or until mixture begins to freeze slightly around edges. Scrape down edges with a spatula and combine mixture thoroughly with a whisk, blending in ice crystals until creamy again, about 2 to 3 minutes. Place container back in freezer for an additional 30 minutes. Remove from freezer and repeat this procedure 2 more times, for a total of 3 times. Each time the mixture will get a little harder to whisk. After the third mixing, place back into freezer until hardened and ready to eat, about 2 to 3 hours. Best if consumed within 2 to 3 days. Store covered in a sealable freezer-safe container in the freezer.

Nutrition Information

  • Serving Size: 1/3 cup
  • Calories: 140
  • Carbohydrate Content: 15 g
  • Fat Content: 7 g
  • Fiber Content: 3 g
  • Protein Content: 5 g
  • Sugar Content: 10 g