Chocolate Raspberry Chia Cups Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://victoriablair.com/chocolate-raspberry-chia-cups-recipe/
