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    Home » Course » Dessert

    Chocolate Raspberry Cups

    Published: Feb 5, 2021 · Modified: Apr 16, 2023 by Erin Carter · This post may contain affiliate links · 2 Comments

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    These homemade chocolate raspberry cups are the most delicious treat. Dark chocolate and raspberries blend perfectly to give this dessert the most amazing flavour and you will love that they only take a few minutes of hands on time to make.

    A pile of chocolate raspberry cups with a bite out of one.

    Why you will love this recipe:

    • These dark chocolate raspberry cups taste amazing! Rich in dark chocolate and filled with a sweet raspberry filling.
    • Even though this recipe is made from scratch it is so simple and easy to make and comes together in just a few minutes.
    • This homemade dessert is refined sugar free.
    • These chocolate cups freeze really well and can be stored for later.
    • This dessert can be eaten anytime and are is perfect for Valentine's Day, Mother's Day, Easter and other special occasions like baby showers and bridal showers. 
    • This healthy no bake dessert is dairy free, vegan and paleo.
    • Kids love this dessert!

    Taste and texture:

    These chocolate filled raspberry cups have a delicious melt in your mouth dark chocolate outer layer, with a nice sweet creamy raspberry filling. This dessert is sweet, but not too sweet thanks to the rich dark chocolate.

    Key Ingredients and substitutions: 

    • Coconut oil: to give the chocolate a melt in your mouth texture, without any dairy!
    • Honey: to add the perfect amount of sweetness to this dessert while keeping it refined sugar free. You can swap this for maple syrup. 
    • Cacao powder: to give it that nice and rich dark chocolate flavour. You can use cocoa powder instead. 
    • Fresh raspberries: to make the beautiful raspberry filling for these chocolate cups. 
    • Coconut butter or manna: to help make the raspberry cream filling even more creamy. Coconut butter is the same as coconut manna and coconut cream concentrate so you can use whichever one you can find. Coconut cream concentrate is often found in the Asian section of grocery stores, while coconut butter or coconut manna can sometimes be found in the gluten free or organic section of grocery stores.
    A stack of chocolate raspberry cups with raspberries surrounding them.

    How to make this recipe:

    Step one:

    First, in a bowl, stir together the chocolate ingredients until they are smooth.

    Step two:

    Then add about 2 tablespoons of the chocolate mix to each silicone muffin cup. Freeze them for 20 minutes.

    Step three:

    Next, make the raspberry layer and spoon a little onto each chocolate. Cover in the remaining chocolate and freeze for another 45 minutes.

    Step four:

    Remove them from the freezer and enjoy!

    Tips and variations: 

    • I recommend using silicone muffin cups to make these - they ensure the chocolate doesn't stick and pops out easily.
    • You can use either honey or maple syrup to sweeten these.
    • If you don't have cacao powder, use cocoa powder instead. 
    • Coconut butter, coconut manna and coconut cream concentrate are all the same thing, so use whichever one you have on hand.
    • To make this recipe vegan: use maple syrup instead of honey.

    How to store: 

    I recommend storing these chocolate raspberry cups in the freezer. If you leave them out too long they will start to melt. 

    A stack of chocolate raspberry cups with a bite out of the top one.

    Frequently asked questions: 

    Can I gift these chocolate raspberry cups?

    I do not recommend gifting these chocolates. If they are out of the freezer for too long they will start to melt which would make for a very messy gift. 

    Can I use frozen raspberries?

    I do not recommend using frozen raspberries for this recipe. They have too much liquid in them and will make the raspberry filling too runny. 

    Other desserts you will love: 

    • Dark Chocolate Orange Fudge
    • Turtle Cookie Bars
    • Double Chocolate Avocado Brownies
    • Nut Butter and Chocolate Crunch Bars
    • Chocolate Avocado Torte

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    A stack of chocolate raspberry cups and the top one has a bite out of it.

    Chocolate Raspberry Cups

    These chocolate raspberry cups are such a delicious, simple treat to make! Naturally dairy free and vegan they are perfect for Valentine's Day or anytime!
    4.86 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 12
    Calories: 284kcal
    Author: Dr. Erin Carter

    Ingredients

    Chocolate Layer

    • 1 1/2 cup coconut oil, melted
    • 1/4 cup raw honey, melted (if you want them extra sweet feel free to add 1-2 more TBSP) - sub maple syrup for vegan
    • 1/3 cup organic cocoa powder (or cacao powder)
    • 1 teaspoon organic vanilla extract
    • 1 pinch sea salt

    Raspberry Layer

    • 1 cup fresh raspberries
    • 2 tablespoon coconut manna, melted (or coconut butter)

    Instructions

    • In a medium sized bowl whisk together the chocolate layer ingredients, until smooth.
    • Line a muffin tray with silicone muffin cups.
    • Spoon approximately 2 tablespoon of the chocolate sauce into each muffin cup.
    • Place the tray in the freezer for 20-25 minutes.
    • While the chocolate is freezing, using another bowl, stir together the raspberry layer ingredients until smooth.
    • Add a small amount of the raspberry layer onto each chocolate cup.
    • Cover the raspberry layer with the remaining chocolate sauce.
    • Place the tray back in the freezer for an additional 45-60 minutes.
    • Serve and enjoy!

    Notes

    1. You can use cocoa powder instead of cacao powder.
    2. You either honey or maple syrup to sweeten the chocolate. 
    3. Store these in the freezer to prevent them from melting.

    Nutrition

    Calories: 284kcal | Carbohydrates: 9g | Protein: 1g | Fat: 29g | Saturated Fat: 24g | Sodium: 5mg | Potassium: 56mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Donna

      February 07, 2018 at 4:22 am

      Yes, would love to hear about your healing journey and the reasons for each ingredient. 🙂 This recipe is going in the must try pile! Mmm-m chocolate.

      Reply
    2. Joanne

      February 07, 2018 at 5:42 pm

      These chocolate cups look so delicious! And, I would love to hear how you are healing your body.

      Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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    526 shares