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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Melt 100 g of the chocolate over a water bath.
Prepare 8 muffin tins or a silicone mold and add a tablespoon of melted chocolate into each. Tilt them so the chocolate spreads to the sides. Repeat for all the muffin liners and place them in the fridge for a few minutes.
Heat the frozen raspberries in a small pot over medium-high heat until soft. Mash the raspberries and add the maple syrup and chia seeds.
Melt the rest of the chocolate and add the raspberry mixture into each chocolate-covered muffin cup.
Cover the raspberries with the rest of the melted chocolate, tilt so that each chocolate becomes even, and let rest in the fridge.
Take out of the fridge, remove from the muffin molds and enjoy!
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Can be stored in the freezer if you want to eat them a few days later.
A last-minute homemade Halloween treat made with just 4 ingredients.
Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries. Just make sure to mash them well to release their juices.
How long can these chocolate cups be stored?
They can be stored in the freezer for up to a week.
Can I use regular dark chocolate instead of dairy-free?
Yes, regular dark chocolate can be used if you don't need the recipe to be dairy-free.
What can I use instead of chia seeds?
You can omit chia seeds or use ground flaxseeds as an alternative.
