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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Melt half of the chocolate over a water bath until smooth.
Add a tablespoon of melted chocolate into each of the 8 muffin tins or silicone moulds. Tilt to spread chocolate up the sides. Chill in the fridge for a few minutes until set.
Heat the frozen raspberries in a small pot over medium-high heat until soft. Mash and stir in the maple syrup and chia seeds until well combined.
Melt the remaining chocolate. Spoon the raspberry mixture into each chocolate-coated mould.
Cover the raspberry filling with the remaining melted chocolate, tilting to ensure an even layer. Chill in the fridge until set.
Remove the chocolate cups from the fridge, take them out of the moulds, and enjoy.
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Store in the freezer if you want to enjoy them a few days later.
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used. Simply mash them and proceed with the recipe.
How long do these chocolate cups last?
They can be stored in the fridge for up to a week or in the freezer for longer storage.
Can I substitute the maple syrup?
Yes, you can use honey or agave syrup as a substitute for maple syrup.
What type of chocolate is best for this recipe?
Dairy-free dark chocolate is recommended for a rich flavor, but any dark chocolate can be used.
Do I need to use silicone moulds?
Silicone moulds are recommended for easy removal, but muffin tins can also be used.
