Chocolate Raspberry Chia Cups Recipe

Introduction

These Chocolate Raspberry Chia Cups are a delightful blend of rich cocoa and fresh raspberry flavors with a satisfying chia seed texture. Perfect as a healthy treat or a fancy dessert, they are easy to make and require no baking.

Ingredients

• 1 cup raspberries
• 1/2 tablespoon maple syrup (for raspberry filling)
• 1/2 teaspoon vanilla
• 1 tablespoon chia seeds
• 1/4 cup coconut oil, melted
• 1/4 cup cocoa powder
• 2 tablespoons maple syrup (for chocolate mixture)
• OR 1/2 cup melted dark chocolate

Instructions

1. Step 1: Line a regular muffin tin with 4 silicone muffin liners, or a mini muffin tin with 8 silicone muffin liners.
2. Step 2: To prepare the raspberry filling, combine raspberries and 1/2 tablespoon maple syrup in a small pot. Simmer over medium heat, stirring occasionally, for 8–10 minutes. Remove from heat and mash the raspberries completely. Add vanilla and chia seeds, stir to combine, and let the mixture thicken while cooling for about 10 minutes.
3. Step 3: Meanwhile, mix melted coconut oil, cocoa powder, and 2 tablespoons maple syrup to create a chocolate mixture. Alternatively, melt 1/2 cup dark chocolate for this step.
4. Step 4: Pour 1 tablespoon of the chocolate mixture into the bottom of each muffin liner (or 1/2 tablespoon for mini cups). Freeze until firm, about 5 minutes.
5. Step 5: Spoon 1 tablespoon of the cooled raspberry mixture on top of the set chocolate base, smoothing it evenly. Return to the freezer for 5 minutes to set.
6. Step 6: Add 1 tablespoon of chocolate mixture onto each raspberry layer. Freeze until fully set, about 2 hours.
7. Step 7: Keep the cups frozen and let them thaw a few minutes before serving.

Tips & Variations

• Use fresh or frozen raspberries depending on the season; frozen raspberries may need a bit more simmering to break down.
• For a sweeter treat, adjust the maple syrup amounts to your taste or try honey as an alternative.
• Add a pinch of sea salt to the chocolate mixture for enhanced flavor complexity.
• Top with chopped nuts or shredded coconut before freezing for added texture.

Storage

Store these chia cups in an airtight container in the freezer for up to two weeks. When ready to eat, remove from the freezer and allow to thaw for a few minutes to soften slightly for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit instead of raspberries?

Yes, you can substitute raspberries with strawberries, blueberries, or even a mix of berries. Adjust cooking time as needed to properly break down the fruit.

Do I need silicone liners, or can I use something else?

Silicone liners work best for easy removal, but you can also use paper liners or lightly grease a muffin tin. Just be careful when removing the cups to avoid breaking them.

Chocolate Raspberry Chia Cups Recipe

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★★★★★

4.8 from 109 reviews

Delight in these rich and refreshing Chocolate Raspberry Chia Cups, a perfect blend of antioxidant-packed raspberries and creamy chocolate with a wholesome twist of chia seeds. These no-bake, freezer-set treats are ideal for a healthy dessert or snack, combining natural sweetness with the smooth texture of coconut oil and cocoa.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes (including freezing time)
• Yield: 4 regular sized cups or 8 mini cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Raspberry Filling

• 1 cup raspberries
• 1/2 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1 tablespoon chia seeds

Chocolate Mixture

• 1/4 cup coconut oil, melted
• 1/4 cup cocoa powder
• 2 tablespoons maple syrup
• OR 1/2 cup melted dark chocolate (alternative to above three ingredients)

Instructions

1. Prepare muffin tins: Line a standard muffin tin with 4 silicone muffin liners or, if using a mini muffin tin, line it with 8 silicone muffin liners to hold the chocolate raspberry chia cups.
2. Make raspberry filling: Place raspberries and maple syrup in a small pot and 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, then allow the mixture to thicken and cool for about 10 minutes.
3. Prepare chocolate mixture: Combine melted coconut oil, cocoa powder, and maple syrup until smooth to create a melted chocolate mixture. Alternatively, melt 1/2 cup of dark chocolate.
4. Form chocolate base: Pour 1 tablespoon of the chocolate mixture into each silicone liner if using regular-sized muffins, or 1/2 tablespoon for mini cup liners. Freeze for approximately 5 minutes until firm.
5. Add raspberry layer: Spoon 1 tablespoon of the cooled raspberry mixture evenly over the set chocolate base. Smooth the surface with a spoon and return to the freezer for 5 minutes to further set.
6. Top with chocolate: Spoon another tablespoon of the chocolate mixture on top of the raspberry layer in each cup. Freeze the cups for about 2 hours or until fully firm.
7. Serve and store: Keep the cups frozen until serving. Allow them to thaw for a few minutes before eating for the best texture and flavor.

Notes

• Use silicone muffin liners to easily release the cups without breaking them.
• For a richer chocolate flavor, use melted dark chocolate instead of the coconut oil, cocoa powder, and maple syrup mixture.
• Make sure the raspberry mixture has cooled before layering to prevent melting the chocolate base.
• Chia seeds help thicken the raspberry filling and add a boost of fiber and nutrients.
• Store finished cups in the freezer for up to one week for optimal freshness.

Keywords: chocolate cups, raspberry chia cups, vegan dessert, no bake dessert, healthy chocolate treat, frozen dessert