Description
Delight in these homemade Chocolate Raspberry Cups, a perfect blend of rich chocolate and tangy raspberry filling. These bite-sized treats combine creamy melted chocolate shells with a luscious chia seed-infused raspberry filling, making them a healthy and delicious dessert or snack option that’s easy to prepare in under an hour.
Ingredients
Scale
Raspberry Filling
- 6 oz raspberries (fresh or frozen)
- 1 tbsp chia seeds
- 2 tsp sweetener of choice (such as honey, maple syrup, or sugar)
Chocolate Cups
- 6 oz chocolate chips or chopped chocolate bars (about 1 cup)
- Optional: 1 tsp vegetable oil or melted coconut oil
Instructions
- Prepare the raspberry filling: Thoroughly mash the raspberries. In a small saucepan over low heat, combine the mashed raspberries, chia seeds, and sweetener. Stir occasionally until the mixture is heated through and begins to bubble. Remove from heat and let it cool slightly to allow the chia seeds to thicken the mixture.
- Melt the chocolate: Melt the chocolate chips or chopped chocolate using either a microwave-safe bowl in short bursts, stirring between intervals, or a double boiler on the stovetop. If desired, stir in the vegetable or melted coconut oil until smooth and glossy.
- Form the chocolate cups: Line a mini muffin tin with paper liners or prepare candy molds. Spoon about a teaspoon of the melted chocolate into each liner, then spread the chocolate up the sides to form a cup-shaped shell. Place the tin or molds in the refrigerator or freezer for a few minutes until the chocolate hardens.
- Add the raspberry filling: Once the chocolate shells have set, spoon approximately two teaspoons of the raspberry chia filling into each cup, filling them evenly.
- Seal the cups: Cover the raspberry filling with the remaining melted chocolate, smoothing the tops to seal the filling inside. Return to the refrigerator or freezer and chill until the chocolate is fully set and firm.
Notes
- Use fresh or frozen raspberries depending on availability; thaw frozen raspberries before mashing.
- Adjust the sweetness to taste by varying the amount or type of sweetener.
- The optional oil helps make the melted chocolate smoother and easier to work with but can be omitted.
- Store the finished cups in an airtight container in the refrigerator for up to 5 days.
- For a dairy-free version, use vegan chocolate chips and coconut oil.
