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. 
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.
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Chocolate Raspberry Cups
- Yield: 24 mini cups 1x
Description
With a date base, a raspberry-coconut center, and a chocolate topping, these chocolate raspberry cups are a sweet treat.
Ingredients
Base layer:
- 1 cup Medjool dates, pitted (about 10-12 dates)
- 1 cup raw almonds or cashews
- 2 tablespoons raw cacao powder
- 1 tablespoon virgin coconut oil
- Pinch of salt
Raspberry layer:
- 1 cup fresh raspberries (frozen also works — see note)
- 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
Instructions
- Make the base layer: add the dates, nuts, cacao powder, coconut oil, and salt to a high-speed blender or food processor. Blend until the mixture resembles fine crumbs and sticks together when pressed. Spoon into a 24-cup mini muffin pan (see note) and press down firmly with the back of a teaspoon. Place in the freezer.
- Make the raspberry layer: add all raspberry layer ingredients to a high-speed blender and process until completely smooth. Spoon onto the bases and smooth with the back of a teaspoon. Return to the freezer.
- Make the chocolate layer: melt the coconut oil in a small saucepan over low heat. Remove from heat, add the maple syrup, and whisk briskly. Add the cacao powder and stir until smooth. Spoon the chocolate layer over the raspberry layer and return to the freezer. Freeze for at least 3–4 hours until completely set.
- Store in the freezer in an airtight container. Remove a few minutes before serving.
Notes
If using frozen raspberries, thaw completely and drain any excess liquid before blending or the raspberry layer will be too loose. A silicone mini muffin pan makes unmoulding much easier.
Frequently Asked Questions
How do I ensure the date base holds together properly?
Make sure to blend the dates until they are well combined and sticky; this will help create a cohesive base for your chocolate raspberry cups.
Can I substitute raspberries with another fruit in the coconut center?
While raspberries are recommended for their flavor, you can try using strawberries or blueberries, but keep in mind that this may alter the overall taste and texture.
What type of chocolate should I use for the topping?
Use raw cacao or dark chocolate that is dairy-free and refined sugar-free to maintain the integrity of the recipe.
Raspberry Cups look amazing!