Description
Chocolate Raspberry Cups are a delightful treat combining rich chocolate with tangy raspberry filling, creating an indulgent and visually stunning dessert perfect for any occasion.
Ingredients
Scale
- 6 oz raspberries (fresh or frozen)
- 1 tbsp chia seeds
- 2 tsp sweetener of choice
- 6 oz chocolate chips or chocolate bars (approximately 1 cup)
- 1 tsp vegetable or melted coconut oil
Instructions
- Mash the raspberries in a bowl until smooth. For quicker results, use a food processor. Transfer the puree to a small saucepan.
- Add chia seeds and sweetener to the raspberry puree. Heat over low, stirring occasionally, for 5–7 minutes until sauce-like. Let cool slightly.
- Melt the chocolate in a bowl using short microwave bursts or a double boiler. Stir in the oil for shine and texture.
- Line a mini cupcake tin or candy molds with cupcake liners. Spread about a teaspoon of melted chocolate up the sides of each liner.
- Add 2 teaspoons of the raspberry filling to each cup. Cover the filling with more melted chocolate to seal.
- Refrigerate or freeze until set, or let sit at room temperature for a few hours.
Notes
- Use thawed and well-drained frozen raspberries if fresh are unavailable.
- Flax seeds can substitute chia seeds, but they may slightly alter the flavor.
- For a vegan version, use dairy-free chocolate and natural sweeteners like maple or agave syrup.
- Coconut oil enhances flavor and texture but can be replaced with neutral oil.
- Category: Dessert, Snack
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg