This chocolate raspberry cup recipe will become a part of your regular dessert rotation. Raspberry and dark chocolate are my favorite combination! So what better than this recipe for no-bake chocolate raspberry cups?! They’re super simple to make. And, they’re dairy and gluten-free, meaning they’re vegan friendly!
Sometimes only dark chocolate will do! I love how the dark, slightly sweet/bitter chocolate compliments the tangy, sour raspberries. Bringing it all together is a whipped coconut cream raspberry filling.
These five- ingredient chocolate raspberry cups come together in under 10 minutes. They chill in the freezer for a bit of time and then are ready to be served. They’re the perfect vegan treat!
Ingredients You’ll Need:
- Raspberries: I used fresh raspberries, but frozen and thawed will work as well.
- Maple Syrup: Maple syrup just adds a touch of sweetness to balance out the tart raspberries
- Chocolate: Dark chocolate is my top choice here, but if you fancy semi sweet chocolate that will work as well. I love this chocolate.
- Coconut Oil: There’s a small amount mixed in with the melted chocolate, just to help it harden faster. It’s actually not essential, but it does make the chocolate shell harder and thicker.
- Raspberry Preserves: A few tablespoons of raspberry preserves, help the coconut cream and fresh raspberry puree gel. It also adds a bit of sweetness.
- Coconut Cream: You can buy coconut cream in small cans at most grocery stores, but if you can’t find it, don’t worry. All you need to do is to to put a can of full fat coconut milk in the refrigerator overnight. This is a video that shows you this simple process. In the morning, scoop out the cream on top and save the coconut water for your next stir-fry.
How to Make Chocolate Raspberry Cups:
These yummy treats can be made really quickly, so let’s get started!
First, put your fresh raspberries and maple syrup in a food processor and process until everything is well combined. Now tip the mixture into a small saucepan and heat over a low heat for about 5 minutes, stirring frequently. Remove the raspberry mixture from the heat and push it through a fine sieve with the back of a spoon. You should end up with a few tablespoons of seed-free raspberry puree.
If you’re using canned coconut milk and have refrigerated it overnight (see above), it’s time to open the can and scoop out the creamy coconut mixture that’s solidified on top. You can save the coconut water for a stir-fry later. Put your coconut cream in a bowl and add the raspberry preserves and raspberry puree. Using a hand mixer, mix everything on high speed until the mixture is fluffy and has an even pink color.
Now break up your chocolate and put it in a small bowl with the coconut oil. I like to use the microwave to melt chocolate. It’s so easy! Just pop it in and microwave for 30 seconds, stir and microwave again in 30 second intervals until everything is nicely melted.
Line a muffin tin with liners and pour 1-2 teaspoons of the chocolate into the bottoms of the liners. Use more chocolate if you want your layers to be thicker, and less if you want thin layers. I made my layers quite thick and ended up with eight chocolate raspberry cups. After you’ve filled your muffin liners, give the whole tin a good bang on the counter to flatten out the chocolate. Pop your muffin tin in the freezer for about 5 minute.
Add the second layer to your chocolate raspberry cups – the coconut raspberry layer! Spoon the mixture into the liners, and again, bang the pan on the counter to flatten the mixture out. If you don’t do this the ingredients tend to mound up a bit…what we’re looking for is nice flat, even layers. Now return the pan to the freezer for another 5 minutes.
Pour the remaining chocolate on top of the raspberry layer and return the pan to the freezer for 15 minutes. That’s it!
These lovely gluten and dairy free treats will keep in the freezer for up to one month, and will stay fresh in the fridge for up to four days in an air-tight container.
If you love dairy and gluten free desserts you might also like:
Chocolate Raspberry Cups
- 150 grams raspberries fresh, or frozen and thawed
- 1 tbsp maple syrup
- 1 can coconut milk, refrigerated overnight and cream scooped from top
- 2 tbsp raspberry preserves
- 300 grams vegan chocolate
- 1 tbsp coconut oil
- Put the raspberries and maple syrup into a food processor and process until everything is well combined.
- In a small saucepan, heat the raspberry mixture over low heat for 5 minutes, stirring frequently.
- Using the back of a spoon, push the raspberry mixture through a fine sieve reserving the seed free liquid (you should end up with about 2 tbsp of raspberry puree.) Set aside.
- In a medium sized mixing bowl, add the coconut cream, raspberry preserves and raspberry puree. Using a hand mixture, mix on high speed until the mixture is light and fluffy and even in color.
- Break the chocolate into pieces and put it into a small microwaveable bowl with the coconut oil. Microwave in 30 second intervals until the chocolate is melted.
- Line a 12 cup muffin tin with liners and fill each liner with 1-2 tsp of chocolate. Bang the tin against the counter to even out the chocolate and prevent it from mounding. Put the tin in the freezer to solidify the bottom layer (about 5 minutes.)
- Using a spoon, add the coconut raspberry layer on top of the chocolate layer. Again, bang the pan against the counter to even out the layer. Freeze for 5-10 minutes.
- Add the final layer of chocolate to the muffin tin (about 3 tsp) and return the pan to the freezer for 15 minutes.