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    Home » Recipes » Dessert

    Chocolate Raspberry Cups

    Modified: Jul 30, 2024 • Published: Feb 5, 2021 by Dr. Erin Carter • This post may contain affiliate links • 2 Comments

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    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.

    A stack of chocolate raspberry cups and the top one has a bite out of it so you can see the raspberry filling.
    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!

    Step by step directions for making homemade chocolate raspberry cups.

    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.

    A stack of five raspberry filled chocolate cups and the top one has a bite out of it so you can see the raspberry filling.

    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 (gluten-free)
    • Double Chocolate Avocado Brownies
    • Nut Butter and Chocolate Crunch Bars
    • Vegan 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!

    Recipe

    A stack of five chocolate raspberry cups and the top one has a bite out of it so you can see the raspberry filling.

    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!
    4.88 from 8 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

    Equipment

    • Muffin pan
    • Silicone muffin cups

    Ingredients

    Chocolate Layer

    • 1 1/2 cup coconut oil, melted
    • 1/4 cup raw honey, melted (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. Nutritional values are an estimate and will vary depending on the exact ingredients used.
    2. Store these chocolates in the fridge or 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!

    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. 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
    2. 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

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    Recipe Rating




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    My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialties 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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