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  • Prep-time: / Ready In:
  • Makes 40 grapes + ¼ cup sauce

Love the cold, sweet crunch of frozen grapes? The classic fruity snack gets an upgrade when paired with a decadent chocolate sauce that’s both gluten- and refined sugar-free. This recipe is great to keep in your back pocket because the grapes stay good in the freezer for several months; all you need to do is whip up the four-ingredient chocolate sauce and you’re ready to nibble! The versatile sauce pairs well with other fresh or frozen fruit, so feel free to experiment with different combinations to create a custom treat that will satisfy your sweet tooth.

For more frozen desserts, check out these tasty ideas:

This recipe is from Forks Meal Planner, FOK’s weekly meal-planning tool to keep you on a healthy plant-based path. Try Forks Meal Planner for free for two weeks.


  • 8 oz. large grapes (about 40 grapes)
  • ¼ cup almond flour
  • ¼ cup unsweetened cocoa powder
  • 2 tablespoons pure maple syrup
  • 1½ teaspoons pure vanilla extract


  1. Thread grapes on toothpicks (one to three grapes per toothpick). Spread them in a freezer-safe container. Cover and freeze at least 2 hours and up to 1 month.
  2. For sauce, in a high-power blender or food processor combine almond flour, cocoa powder, maple syrup, and vanilla. Blend or process, adding water, 1½ teaspoons at a time, as needed to make a smooth, thick sauce. Store sauce in the refrigerator until ready to serve.

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(5 from 3 votes)
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Michele5 months ago
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I made this to drizzle over the Outrageous Brownies for dinner when we had company. Delicious! I did add a touch of Almond milk to get the consistency I wanted. I can see this being used for many different recipes.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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