These easy chocolate raspberry cups use only 5 ingredients and are the perfect bite-sized treat.
This time of year, I make quite a few desserts. It’s no secret that I have a sweet tooth (and I think all the cake and cupcakes I post clearly represents that). But with spring being full of birthdays and holidays, I have quite a bit of cake… I’m not too upset about it, but sometimes I do feel like I’ve had too much sugar.
So what do you do when you’ve had too much cake but still crave something sweet? You make these Mini Chocolate Raspberry Cups.
Let’s get something straight real quick: I’m sure there are healthier options/answers to my question above, but why deprive myself. I was craving chocolate.
These chocolate cups are the perfect bite-sized treat. They’re filled with raspberry coconut cream, so it’s like biting into a fluffy cloud of raspberry goodness.
Here’s why I love these mini chocolate raspberry cups:
- Easy to make
- Gluten free and dairy free
- They’re mini (the perfect bite-sized treat)
To make these mini chocolate raspberry cups, simply start by melting together chocolate chips and a little bit of coconut oil. Pour about 1 tsp in the bottom of each cup, and move it around a little so it starts to coat the sides (you can also use a spoon for this). Put them in the freezer to set for 5 minutes.
Next, add about ½ – 1 tsp of your raspberry coconut cream filling right in the center and freeze again for about 10 minutes. It’s best if you can keep it in the center of the chocolate cup and not spread it out to the sides. Pour another 1-1 ½ tsp of melted chocolate over the top of the filling, then let them freeze again (or place in the refrigerator) just to set before enjoying!
What Brand of Coconut Milk:
The brand of coconut milk you use makes a difference in this recipe. I use Full Fat Thai Kitchen Coconut Milk, which has a stabilizer in it and really solidifies well in the fridge or freezer. Just refrigerate the can for 24 hours and then scoop out the hardened cream on top.
I tried this recipe once using a small can of Native Forest coconut cream, and it just didn’t solidify enough to set well. No matter how long I put it in the freezer, even though the ingredients were similar to Thai Kitchen, it was still too loose and would squeeze out the sides of the chocolate cup when bitten into.
You can always try a different brand of coconut milk and see how the coconut cream on top sets, but it’s recommended to use one where the cream gets fairly hard – like Thai Kitchen. I also preferred the taste of Thai Kitchen when comparing the two.
These raspberry chocolate cups are best when kept refrigerated, since the chocolate can harden quite a bit in the freezer.
If storing for longer periods of time, keep the chocolate cups frozen and just leave out at room temperature for 15-20 minutes before enjoying so the chocolate has a chance to soften again!
Mini Chocolate Raspberry Cups
- 2 cups semi-sweet chocolate chips
- 1 Tbsp coconut oil
- 1 can full fat coconut milk, refrigerated at least 24 hours
- 1 cup fresh raspberries
- 2 tsp honey
Make the Raspberry Coconut Cream
- In a blender or food processor, blend together raspberries and honey. Strain through a strainer and discard the seeds and pulp. Place the remaining puree in a small saucepan and bring to a boil, then reduce to a simmer for about 10 minutes, stirring occasionally. The puree should be reduced by at least half, leaving only a few Tablespoons remaining. Remove from the heat, pour the thick puree into a small heat-proof dish, and let cool slightly before placing into the refrigerator until chilled (about 15-20 minutes).
- Open the can of coconut milk and scoop out the solid cream on top. Place in a medium mixing bowl and beat with a hand mixer for 15-30 seconds, just until smooth. Add in your raspberry puree and beat just until combined.
Chocolate Raspberry Cups
- In a heat-safe bowl, melt the 1 ½ cups of chocolate chips and the coconut oil in the microwave until smooth (only heat for about 20 seconds at time). Once melted, stir in the remaining ½ cup of chocolate chips until everything is melted and smooth.
- Line a mini cupcake/muffin pan with 16 mini liners. Place about 1 tsp of melted chocolate in the bottom of each liner, and spread some of the chocolate slightly around the sides. Freeze for 5 minutes.
- Remove the pan from the freezer, place about 1 tsp of the raspberry coconut cream right in the center of each cup (try not to spread it out to the sides), then place in the freezer again for 10-15 minutes to firm up.
- Finish by removing the pan from the freezer, pour over 1 - 1 ½ tsp of melted chocolate over the top of each cup, then freeze or refrigerate until set. If your chocolate is no longer smooth, you can try reheating it again with another teaspoon of coconut oil if needed.
- If you have additional chocolate leftover, you can make a few more. There should be enough to make 18-20 cups, but start with 16 to ensure you don’t run out of chocolate.
- The chocolate cups will have a softer bite if kept in the fridge instead of the freezer. If frozen, let sit at room temperature for 15-20 minutes before enjoying.
- The brand of coconut milk you use makes a difference in this recipe. I use Full Fat Thai Kitchen Coconut Milk, which has a stabilizer in it and really solidifies well in the fridge or freezer. Just refrigerate the can for 24 hours and then scoop out the hardened cream on top.
- Author: Zest and Lemons
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