These rich raspberry chocolate cups are just the right sweet and tart, a perfect snack or stunning dessert that can be made in about 30 minutes.
These raspberry chocolate cups are made with only a few ingredients and are perfect recipe to make with children. They will be devoured in a minute, so maybe make a double batch!
The recipe is inspired by Elephantastic Vegan’s Bloody Cups, but I made them a bit softer and the filling a bit less runny. Because who wants their kids covered in red raspberries, right? You will need 5 (or only 3!) ingredients and about 30 minutes of time. Great for a last minute project. And kids as well as adults will love them.
They are just the right combination of sweet, chocolatey and sour. But feel free to add more agave syrup, if you are a real sweet tooth! Have a great celebration!
- 300 g vegan cooking chocolate (divided 150 + 150)
- 2 tbsp coconut oil (divided 1+1)
- 120 g (1 cup) frozen raspberries
- 1 tablespoon agave syrup
- ½ tablespoon chia seeds
- Melt 150 g of chocolate over double boiler and add 1 tablespoon of coconut oil. Line a muffin tin with paper liners. Divide the melted chocolate between the 12 muffin liners and tilt them to Cover the sides in chocolate (about 1 cm high). Put in freezer to chill.
- Now melt the raspberries in a smaller pot and add agave syrup and chia seeds. Heat well and set aside to cool down.
- Add the other half of chocolate with coconut oil in a double boiler. To assemble, put about ½ tablespoon of raspberries in the centre of each cup and spread evenly, but leave a few millimetres of chocolate uncovered on the edges.
- Pour about one tablespoon of melted chocolate over the top and shake to spread evenly. Use all the chocolate, then leave to cool in a freezer for a few minutes.
- Remove the muffin liners and store in refrigerator until serving.
You can also skip the chia seeds, but the filling will be more runny.