Dark Chocolate Raspberry Cups Recipe

| By Grace Barker|

A lighly sweetened raspberry center enveloped in a rich and creamy dark chocolate base, this rich and tangy flavor is ready for your next party.

Servings: 12
Prep Time: 15 minutes
Setting Time: 30 minutes
Gluten-free, Dairy-free

APPLIANCES

• 12-cup regular-sized muffin tin
• 12 regular-sized muffin tin liners
• Microwave-safe bowls
• Measuring cups and spoons

FOR THE RASPBERRY CENTER

• 3/4 cup frozen raspberries
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon chia seeds

FOR THE CHOCOLATE BASE

• 1 cup dark chocolate chips (or a broken-up chocolate bar)
• 1 teaspoon coconut oil

INSTRUCTIONS

1. Prepare the raspberry center: In a microwave-safe bowl, heat frozen raspberries on high for 1 minute or until bubbling. Remove from the microwave and add in lemon juice and maple syrup. Stir. Add chia seeds and stir until combined. Set aside for 5 minutes to form a gel-like consistency.
2. Prepare the chocolate: In an additional microwave-safe bowl, add dark chocolate and coconut oil. Heat in 30-second intervals for 2 minutes or until chocolate is melted. Remove from the microwave and stir.
3. Make the chocolate cups: With the muffin tin lined with the liners, add ó to . tablespoon of melted dark chocolate to each cup, evenly spreading the chocolate across the bottom of each liner.
4. Add the raspberry filling: Once liners have chocolate, scoop ó tablespoon of the raspberry mixture into the center of each cup on top of the chocolate. Continue until all cups have been made.
5. Set and serve: Place the muffin tin in the freezer for the cups to set for about 30 minutes. Remove from the freezer just before serving and enjoy!

Pro tip: These cups will store well in an airtight container in the freezer for up to 1 month.