SAVE YOUR $$$—MY COPYCAT TRUFRU IS EVEN BETTER THAN STORE-BOUGHT

Having a little frozen treat in your freezer at all times is a must in my opinion, and TruFru is a perfect option. Small individual pieces let you have just a bite or two of a chocolate-dipped fruit whenever you need it. TruFru is pretty common in most grocery stores, but it’s also just fun to make your own at home. Plus, with my recipe, you can get versatile with whatever fruit or chocolate you prefer! Copycat recipes can sometimes be difficult to replicate perfectly, but this one was quite easy, and the results are well worth waiting to let them freeze.

You can also make any variety and change it up with the kind of chocolate you prefer. Most of their fruits come in both milk and dark chocolate options, so you can make just one kind or a mix of both. I really love the dark chocolate paired with the fruit, but I tend to like the milk chocolate a lot with the bananas.

The fruit is good in the freezer for up to 1 month. Once frozen, just transfer to an airtight freezer-safe container and reach in anytime you need a little bite of chocolate.

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Yields: 4 servings

Prep Time: 10 minutes

Total Time: 2 hours

Ingredients

Strawberries

• 16 oz. fresh strawberries, tops removed, halved
• 1 1/2 c. white chocolate chips
• 2 tbsp. neutral oil, divided
• 1 1/2 c. dark or milk chocolate chips

Raspberries

• 1 c. white chocolate chips
• 2 tbsp. neutral oil, divided
• 6 oz. raspberries, patted dry
• 1 c. dark or milk chocolate chips

Bananas

• 1/2 c. creamy peanut butter
• 2 large bananas. sliced ½” thick
• 1 1/2 c. dark or milk chocolate chips
• 1 tbsp. neutral oil

Directions

Strawberries

1. Arrange strawberries cut side down on paper towels to soak up excess moisture.
2. In a small microwave-safe bowl, heat white chocolate chips and 1 Tbsp. oil in 30-second increments, stirring between each, until melted and smooth, about 1 minute total.
3. Using a fork, dip strawberry halves into chocolate. Tap fork on side of bowl to remove excess chocolate.
4. Arrange on a parchment-lined baking sheet. Freeze until chocolate is hardened, about 15 minutes.
5. In another small microwave-safe bowl, heat dark chocolate chips and remaining 1 Tbsp. oil in 30-second increments, stirring between each, until melted and smooth, about 1 minute total.
6. Using fork, dip strawberries into dark chocolate. Tap fork on side of bowl to remove excess chocolate. Return to baking sheet. Continue to freeze until completely solid, at least 1 hour and up to overnight.

Raspberries

1. In a small microwave-safe bowl, heat white chocolate chips and 1 Tbsp. oil in 30-second increments, stirring between each, until melted and smooth, about 1 minute total.
2. Using a fork and working gently, dip raspberries into chocolate. Tap fork on side of bowl to remove excess chocolate.
3. Arrange on a parchment-lined baking sheet. Freeze until chocolate is hardened, about 15 minutes.
4. In another microwave-safe bowl,heat dark chocolate chips and remaining 1 Tbsp. oil in 30-second increments, stirring between each, until melted and smooth, about 1 minute total.
5. Using fork, dip raspberries into dark chocolate. ztap fork on side of bowl to remove excess chocolate. Return to baking sheet. Continue to freeze until completely solid, at least 1 hour and up to overnight.

Bananas

1. In a small microwave-safe bowl, microwave peanut butter until melted, about 45 seconds.
2. Using a fork, dip bananas into peanut butter. Tap fork on side of bowl to remove excess peanut butter. Arrange on a parchment-lined baking sheet. Freeze until chilled, about 30 minutes.
3. In another small microwave-safe bowl, heat dark chocolate chips and oil in 30-second increments, stirring between each, until melted and smooth, about 1 minute total.
4. Using fork, dip bananas into dark chocolate. Tap fork on side of bowl to remove excess chocolate. Return to baking sheet. Continue to freeze until completely solid, at least 1 hour and up to overnight.

2026-06-12T12:32:25Z