Description
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.
Ingredients
Scale
- 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
- 1/2 tablespoon chia seeds
Instructions
- 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 1/2 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.
Notes
You can skip the coconut oil, but your chocolate will be harder to eat.
You can also skip the chia seeds, but the filling will be more runny.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Chocolate