Raspberry Chocolate Dessert Cups (Vegan)
Start by lining a mini muffin tin with paper liners. If you don’t have liners, coat the cups with coconut oil.
Add 1/2 cup frozen raspberries to a pan and heat over medium heat until the fruit begins to melt.
Add 1 tbsp each of lemon juice and maple syrup to the raspberries, then stir & reduce heat to low, simmering for 8-10 mins.
After the mixture thickens, add 1 tbsp chia seeds & stir to incorporate. Set aside for at least 5 minutes to gel.
While the jam is cooling, chop up your chocolate. I used Endagered Species Oat Milk Mixed Berries + Dark Chocolate for this recipe.
Place about 2 cups of the chopped chocolate in a pot and warm over low-medium heat until fully melted.
If the chocolate needs thinning a bit, add in 1 tsp of coconut oil and stir to incorporate.
Pour roughly 1 tsp of the chocolate into each mini muffin cup, making sure to cover the entire bottom. Place in the freezer for 10-15 mins to harden.
Spoon a heaping tsp of jam into each muffin cup and spread into a flat layer. Place in freezer for another 10-15 mins to harden.
Layer chocolate on top of the raspberry layer. Spread out each cup as you go as the chocolate hardens quickly. Place in freezer to harden completely.
Remove from freezer when ready to eat. Unwrap and enjoy!
For more recipes like this, visit www.floraandvino.com
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