Chocolate Raspberry Cups

You are going to love these homemade chocolate raspberry cups! Dark chocolate and raspberries blend perfectly to give this dessert the most amazing flavour. This healthy dessert only takes a few minutes to make and is refined sugar free.

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Top tips:
• Recipe variations and add ins:
• How to store: 
• Frequently asked questions: 
• Other desserts you will love: 
• Recipe

Why you will love this recipe:

• The taste! These dark chocolate raspberry cups have a delicious melt in your mouth dark chocolate outer layer, with a nice sweet creamy raspberry filling.
• Even though this dessert is made from scratch it is so simple and easy to make and comes together in just a few minutes.
• This healthy no bake dessert is dairy-free, vegan, gluten-free, refined sugar free, and paleo.
• This dessert can be eaten anytime but is also perfect for special occasions like Valentine's Day, Mother's Day, Easter, baby showers and bridal showers. Plus kids love them!

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 natural sweetness to this dessert while keeping it refined sugar free. You can swap this for maple syrup. 
• Vanilla extract - to enhance the delicious flavours of this healthy treat.
• Cacao powder: to give it that nice and rich dark chocolate flavour. You can use cocoa powder instead. 
• Fresh raspberries: to make the delicious 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 are usually found the gluten free or organic section of grocery stores.
• Sea salt - this helps contrast the sweetness of these chocolate cups.

How to make (step-by-step):

Step one:

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

Step two:

Line a muffin pan with silicone muffin cups and add about 2 tablespoons of the chocolate mix to each silicone muffin cup. Then freeze the tray for 20 minutes.

Step three:

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

Step four:

Remove the tray from the freezer and enjoy!

Top tips:

• I recommend using silicone muffin cups to make these chocolates - they ensure the chocolate doesn't stick to the pan and will pop out easily.
• You will want to store these chocolates in the freezer or fridge. If they are left at room temperature for too long they will start to melt.

Recipe variations and add ins:

• You can use either honey or maple syrup to sweeten these chocolates.
• 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.
• If you want these chocolate to be even sweeter add an extra 1-2 tablespoons of honey or maple syrup to the chocolate layer.

How to store: 

Store these chocolates in an airtight container in either the fridge or freezer. They will keep well in the fridge for up to 2 weeks and in the freezer for 3 months.

Frequently asked questions: 

Other desserts you will love: 

• Dark Chocolate Orange Fudge
• Turtle Cookie Bars (gluten-free)
• Double Chocolate Avocado Brownies
• Nut Butter and Chocolate Crunch Bars
• Vegan Chocolate Avocado Torte

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Recipe