Go Back

Dark Chocolate Raspberry Cups

Rich dark chocolate shells filled with a homemade, tart raspberry chia jam. A healthy, no-bake dessert that tastes like a luxury truffle.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Shell
  • 2 cups dark chocolate chips vegan if required
  • 2 tbsp coconut oil
Raspberry Filling
  • 1.5 cups raspberries fresh or frozen
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup or honey
  • 1 tsp lemon juice

Equipment

  • Mini muffin tin
  • Silicone or Paper Liners
  • Small saucepan
  • Microwave-safe bowl

Method
 

  1. In a saucepan, heat raspberries and syrup over medium heat until broken down (5 mins). Remove from heat.
  2. Stir chia seeds and lemon juice into the raspberries. Mash slightly and refrigerate to thicken.
  3. Melt chocolate and coconut oil together in microwave or double boiler until smooth.
  4. Place liners in muffin tin. Spoon 1 tsp chocolate into each, coating the bottom and slightly up sides.
  5. Freeze for 10 minutes to set.
  6. Add a teaspoon of thickened raspberry jam to the center of each frozen cup.
  7. Cover with remaining melted chocolate, sealing the jam inside.
  8. Freeze or refrigerate for 20 minutes until solid. Serve cold.

Notes

Store these in the refrigerator or freezer, as the homemade chocolate shell can melt easily in warm hands due to the coconut oil.