Description
Delight in these luscious Chocolate Raspberry Cups, featuring a rich chocolate shell filled with a sweet-tart raspberry chia filling. This easy no-bake treat combines fresh or frozen raspberries with chia seeds and a touch of sweetener for a naturally thickened, fruity center encased in smooth, melted chocolate. Perfect for a decadent yet wholesome dessert or snack.
Ingredients
Scale
Raspberry Filling
- 6 oz raspberries (fresh or frozen)
- 1 tbsp chia seeds
- 2 tsp sweetener of choice
Chocolate Shell
- 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 to release their juices. In a small saucepan over low heat, combine the mashed raspberries, chia seeds, and your chosen sweetener. Stir intermittently until the mixture becomes hot and starts to bubble. Remove from heat and allow it to cool slightly, enabling the chia seeds to thicken the filling.
- Melt the chocolate: Gently melt the chocolate chips or chopped chocolate using a microwave-safe bowl in short bursts or a double boiler. Once melted, if desired, stir in the vegetable or coconut oil to create a smooth, glossy texture.
- Form the chocolate cups: Line a mini muffin tin with paper liners or prepare candy molds. Spoon about one teaspoon of the melted chocolate into each liner, carefully spreading it up the sides to create a chocolate shell. Place the tray in the refrigerator or freezer for a few minutes to let the shells set firmly.
- Add the raspberry filling: After the chocolate shells have hardened, spoon approximately two teaspoons of the raspberry filling into each chocolate cup, filling them just below the rim.
- Seal the cups: Cover each raspberry-filled cup with the remaining melted chocolate, smoothing the tops evenly. Return the cups to the refrigerator or freezer and chill until the chocolate is fully set and firm, creating a delicious chocolate raspberry treat.
Notes
- Use fresh or frozen raspberries; if frozen, thaw and drain excess water before mashing.
- Adjust the sweetener quantity according to your preferred level of sweetness.
- Adding oil to the chocolate helps achieve a glossy finish and smoother texture.
- Store the chocolate raspberry cups refrigerated in an airtight container for up to one week.
- For a firmer shell, freeze the cups for 10-15 minutes instead of refrigerating.
