Description

Rich and tangy Chocolate Raspberry Cups made with dark chocolate and a naturally sweetened raspberry chia filling. No-bake, easy to prepare, and customizable for various diets.

Ingredients

6 oz raspberries (fresh or frozen)

1 tbsp chia seeds

2 tsp sweetener of choice

6 oz chocolate chips or chopped chocolate bars (about 1 cup)

Optional: 1 tsp vegetable oil or melted coconut oil

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Instructions

Prepare the raspberry filling: Mash the raspberries thoroughly. In a small saucepan over low heat, combine the mashed raspberries, chia seeds, and sweetener. Stir occasionally until the mixture is hot and begins to bubble. Remove from heat and let it cool slightly.
Melt the chocolate: In a microwave-safe bowl or using a double boiler, melt the chocolate chips or chopped chocolate. If using, stir in the vegetable or coconut oil until smooth.
Form the chocolate cups: Line a mini muffin tin with paper liners or use candy molds. Spoon about a teaspoon of the melted chocolate into each liner, spreading it up the sides to form a shell. Refrigerate or freeze for a few minutes to set.
Add the raspberry filling: Once the chocolate shells have hardened, spoon about two teaspoons of the raspberry filling into each cup.
Seal the cups: Cover the raspberry filling with the remaining melted chocolate, smoothing the tops. Chill again until fully set.

Notes

Use store-bought raspberry jam if short on time.

Add a layer of nut butter for extra richness.

Try different berries or fruits for varied flavors.

White or milk chocolate can be used instead of dark chocolate.

Store in fridge for 1 week or freeze for up to 1 month.

Prep Time: 15 minutes
Cook Time: 0 minutes (no-bake)
Category: Dessert, Snack
Method: No-Bake, Chilling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: Approx. 90-110 kcal
Sugar: Approx. 5-7g
Sodium: Approx. 2-5mg
Fat: Approx. 6-8g
Saturated Fat: Approx. 3-4g
Unsaturated Fat: Approx. 2-3g
Trans Fat: 0g
Carbohydrates: Approx. 8-10g
Fiber: Approx. 2-3g
Protein: Approx. 1g
Cholesterol: 0mg