Mini Raspberry Chocolates
These Mini Raspberry Chocolates are really easy to make, taste amazing plus they tick all the boxes – gluten free, dairy free and refined sugar free.
How good are raw chocolate treats?
I have been a massive fan ever since I made my Dairy Free Raspberry Ripe, which I adapted from I Quit Sugar.
I created these chocolate raspberry cups for my eCookbook ‘BecomingSweet‘ and they involve two simple elements – raw chocolate and a raspberry mixture.
RECIPE FEATURES
Gluten & Dairy Free – suitable for people with gluten and dairy/lactose intolerances.
Easy to Make – this recipe is super easy to make. All you need is your usual equipment to make this recipe.
Healthy wholefood ingredients – which are easy to find at any supermarket, health store, food markets or on-line store.
RECIPE INGREDIENTS
CHOCOLATE COATING
- Coconut oil
- Maple syrup (honey or brown rice syrup would also work)
- Cacao powder
RASPBERRY FILLING
- Fresh or frozen raspberries
- Cashews (or you could use blanched almonds or macadamias)
- Maple syrup (honey or brown rice syrup would also work)
- Coconut oil
STORAGE TIPS
I recommend that you store these raspberry chocolate cups in the freezer in a airtight container and get them out a few minutes before eating.
Looking for other amazing desserts to make? Try these:
Caramel + Macadamia Chocolate Cups
Lastly, if you make this recipe then I would really love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Mini Raspberry Chocolates
Ingredients
Chocolate Coating
- 1/2 cup coconut oil
- 2 tablespoons maple syrup raw or organic honey would also work
- 1/2 cup cacao powder
Raspberry Filling
- 1 cups raspberries fresh or frozen
- 1/2 cup cashews
- 2 tablespoons maple syrup raw or organic honey would also work
- 1 teaspoon coconut oil melted
Instructions
- To make the raspberry filling: blend all raspberry filling ingredients (except for the coconut oil) in a blender until smooth. Add coconut oil and blend until well combined. Place in the fridge for one hour to set. Line a mini muffin pan with paper liners (patty pans).
- To make the chocolate coating: melt the coconut oil in saucepan on low heat. Once melted, remove from heat, add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through.
- To make the mini raspberry chocolates: spoon 1 teaspoon chocolate into each liner and swirl around to coat the sides. Place in freezer for 10 minutes to set. Once the chocolate has set, spoon the raspberry mixture into each liner and smooth with the back of a spoon. Then cover with the remaining chocolate mixture and place in the freezer for 1 hour to set.
