Can I use other fruits in this recipe?

Yes! While raspberries are delicious, you can substitute with other berries like strawberries, blueberries, or blackberries.

Can I make these cups vegan?

Yes, as long as you choose vegan chocolate and a suitable sweetener, these cups can easily be made vegan.

What can I use instead of chia seeds?

If you don’t have chia seeds, you can use ground flax seeds or omit them altogether, although the filling may be a bit thinner.

How do I remove the cups from the liners?

Gently peel the liners away from the chocolate once they have completely set. If using silicone molds, flex the sides for easier removal.

How can I make my chocolate smoother?

Adding a bit of vegetable oil or melted coconut oil to your chocolate can improve its texture and make it easier to work with.

Chocolate Raspberry Cups

Description

These no-bake Chocolate Raspberry Cups are a sweet-tart treat made with rich chocolate and a chia-thickened raspberry filling. Perfect for dessert or an afternoon indulgence!

Ingredients

Scale

Essential Ingredients:

6 oz raspberries (fresh or frozen)
1 tbsp chia seeds
2 tsp sweetener of choice (maple syrup, honey, or sugar-free options)
6 oz chocolate chips or chopped chocolate bars (about 1 cup)
1 tsp vegetable or melted coconut oil (optional)

Optional Add-Ons:

Chopped almonds or hazelnuts
A pinch of cinnamon or espresso powder
Vanilla or almond extract (a few drops)

Instructions

Make Raspberry Filling: Mash raspberries in a small bowl until smooth. Thaw frozen raspberries first if needed.
Combine Ingredients: In a small saucepan, combine mashed raspberries, chia seeds, and sweetener. Stir well.
Heat and Thicken: Cook on low heat for a few minutes, stirring occasionally, until the mixture thickens. Let it cool.
Melt Chocolate: Melt chocolate with optional oil in a microwave (30-second intervals) or a double boiler, stirring until smooth.
Prepare Molds: Spoon about 1 teaspoon of melted chocolate into mini cupcake liners or silicone molds, spreading to coat the bottoms and sides.
Add Raspberry Filling: Drop 2 teaspoons of raspberry filling into each chocolate-coated cup. Spread gently.
Top with Chocolate: Cover the filling with remaining melted chocolate, sealing the edges.
Set: Place in fridge or freezer for 10–15 minutes until firm.
Serve: Remove from liners or molds and enjoy your homemade chocolate raspberry delights!

Notes

Use silicone molds or parchment liners for easy removal.
Double the batch to store extras in the freezer for quick treats.
Play with flavors by adding espresso powder or almond extract to the chocolate.

Prep Time: 15 minutes
Cook Time: undefined
Category: Dessert, Snack
Method: No-Bake
Cuisine: American, Vegan

Nutrition

Serving Size: 1 mini cup
Calories: 90
Sugar: 5g
Sodium: 5mg
Fat: 6g
Saturated Fat: undefined
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 8g
Fiber: 2g
Protein: 1g
Cholesterol: undefined

Keywords: chocolate raspberry cups, no bake dessert, vegan chocolate treat, chia raspberry filling, gluten free chocolate cups