Chocolate Raspberry Cups

With a date base, a raspberry-coconut center, and a chocolate topping, these chocolate raspberry cups are a sweet treat.

I am so excited to have finally made my raw chocolate raspberry slice into these raw chocolate raspberry cups.

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This recipe has been a long time coming and boy is it amazing!!

I have been making quite a few of my raw desserts into mini version, including my raw caramel slice bites, raw mini lime cheesecakes and raw mini carrot cake bites.

I am a big fan of making my raw desserts way. It takes a little bit longer to prepare however, they are much easier to serve. Sometimes when you slice a raw dessert that has a chocolate layer on top, the chocolate can split or break apart.

I am finding with these mini versions, the recipe holds together much better and they also look really pretty!

As usual these raw chocolate raspberry slice bites are gluten, dairy and refined sugar free and I have also included the Thermomix version.

Click here for the bottom date layer.

Chocolate Raspberry Cups

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• Author: Vanessa Vickery
• Yield: 24 cups 1x

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Description

With a date base, a raspberry-coconut center, and a chocolate topping, these chocolate raspberry cups are a sweet treat.

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Ingredients

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Base layer

• Click the link above for the recipe.

Raspberry layer

• 1 cup fresh raspberries (you can also use frozen*)
• 1/3 cup raw cashews or macadamias
• 2 tablespoons shredded organic coconut
• 2 tablespoons pure maple syrup
• 2 teaspoons virgin coconut oil

Chocolate layer

• 1/3 cup virgin coconut oil
• 2 tablespoons pure maple syrup
• 1/3 cup raw cacao powder

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Instructions

1. To make the base layer, add the ingredients to a high speed blender or food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a 24 mini muffin pan (see note below) and press down with the back of a teaspoon. Place it in the freezer.
2. To make the raspberry layer, add the ingredients to a high speed blender and process until completely combined and smooth. Spoon the mixture onto the bases and smooth over with the back of a teaspoon and place back into the freezer.
3. To make the chocolate layer, melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the sweetener. Whisk briskly until well combined. Then add the cacao powder, stirring until well mixed through. Spoon the chocolate layer on top of the raspberry layers and place back into the freezer and let it set completely, approximately 3-4 hours.
4. I keep mine store in the freezer in an air tight container and remove them a few minutes before serving/eating.

Notes

1) I recommend using either a mini silicon muffin tray, mini muffin liners or cut out little strips of baking paper to use as tabs at the bottom of the regular mini muffin tray, to make it easier to remove them from the muffin tray. 2) If you use frozen raspberries, make sure you thaw them out first and remove any excess liquid before processing the raspberry layer