Chocolate Raspberry Chia Cups Recipe
Delight in these decadent yet healthy Chocolate Raspberry Chia Cups, featuring a luscious raspberry chia filling nestled between layers of rich, homemade chocolate. Perfect for a guilt-free dessert or snack, these cups combine fresh raspberries, chia seeds, and antioxidant-packed dark chocolate for a nutritious treat that sets in the freezer.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins plus 2 hours freezing time
- Yield: 4 regular-sized cups or 8 mini cups
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Raspberry Filling:
- 1 cup raspberries
- 1/2 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1 tablespoon chia seeds
Chocolate Coating:
- 1/4 cup coconut oil, melted
- 1/4 cup cocoa powder
- 2 tablespoons maple syrup
- OR 1/2 cup melted dark chocolate
Instructions
- Prepare muffin liners: Line a regular sized muffin tin with 4 silicone muffin liners or a mini muffin tin with 8 silicone muffin liners, depending on your preferred size of the cups.
- Make raspberry filling: In a small pot, combine the raspberries and maple syrup. Bring to a simmer over medium heat, stirring occasionally for 8-10 minutes until raspberries break down. Remove from heat and mash thoroughly. Stir in vanilla extract and chia seeds. Allow the mixture to thicken as it cools for about 10 minutes.
- Prepare chocolate mixture: Mix melted coconut oil, cocoa powder, and maple syrup together until smooth. Alternatively, melt 1/2 cup dark chocolate if preferred.
- Form chocolate base: Pour 1 tablespoon of the chocolate mixture into the bottom of each prepared muffin liner (or 1/2 tablespoon for mini liners). Freeze until firm, approximately 5 minutes.
- Add raspberry layer: Spoon 1 tablespoon of the cooled raspberry chia mixture over the set chocolate base in each cup. Smooth evenly and return to freezer for another 5 minutes to set.
- Top with chocolate layer: Spoon an additional tablespoon of the chocolate mixture over the raspberry filling in each cup. Freeze the cups until the chocolate is fully set, about 2 hours.
- Storage and serving: Store cups in the freezer and allow to thaw a few minutes before serving for best texture and flavor.
Notes
- Use silicone liners to easily remove the cups without breaking.
- If fresh raspberries are out of season, frozen raspberries can be substituted; thaw before cooking.
- For a sweeter taste, adjust the amount of maple syrup according to preference.
- These cups are best stored in the freezer but can be kept refrigerated for a softer texture.
- Make sure to let the raspberry mixture cool enough before layering to prevent melting the chocolate base.
Find it online: https://ameliameals.com/chocolate-raspberry-chia-cups-recipe/
