Description
With a date base, a raspberry-coconut center, and a chocolate topping, these chocolate raspberry cups are a sweet treat.
Ingredients
Units
Scale
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.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American