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These Raspberry Caramel Chocolate Cups make a simple dessert that have just four ingredients! With a fruit-based center, the only added sugar is in whatever type of chocolate you choose! Gluten-free, nut-free, optional vegan, dairy-free. 

Raspberry Caramel Chocolate Cups

These Raspberry Caramel Chocolate Cups make a simple dessert that have just four ingredients! With a fruit-based center, the only added sugar is in whatever type of chocolate you choose.

free from: gluten, dairy, soy, egg, peanuts, fish, shellfish

Course Dessert
Cuisine American
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 115 kcal

Ingredients

  • 1/2 cup frozen raspberries thawed
  • 5 Medjool dates pitted
  • 1 cup chocolate morsels i.e. semi-sweet or dark chocolate chips
  • 1 Tbsp coconut oil
  • Optional garnish: flaked sea salt, finely ground freeze-dried raspberries or strawberries for a pink powder, edible glitter, heart sprinkles - whatever you like, or just leave plain.

Instructions

  1. Prepare muffin tin with liners, or set out 12 silicone muffin cups (the silicone muffin cup liners result in very clean chocolate cups).

  2. Combine the raspberries and dates in a food processor and process 3-5 minutes on low speed, until they form an even consistency.
  3. Melt chocolate and coconut oil in a microwave-safe bowl, stirring after every 30 seconds, until chocolate is evenly melted.
  4. Place a tablespoon of melted chocolate in the bottom of the silicone cup.
  5. Add a spoonful of raspberry caramel filling on top of the melted chocolate and try to gently smooth it out evenly in the center of the chocolate.

  6. Pour enough melted chocolate in each cup to cover the raspberry caramel filling.
  7. If there are any bubbles, tap the tray a few times to eliminate bubbles and smooth out the chocolate.
  8. If you want, feel free to add a garnish at this point while the chocolate is still wet.
  9. Allow mixture to set in the freezer for 30 minutes, or in the refrigerator 3-4 hours.

  10. Once the chocolate has hardened and set, remove from the silicone liners. They can be stored in a covered, airtight container in the refrigerator up to 5 days.

Recipe Notes

You can also use fresh raspberries, but you may need to add 1-2 tablespoons of water to the filling if it's too thick/ not blending well.

To make vegan/ dairy-free/ soy-free, just be sure to use vegan/ dairy-free/ soy-free chocolate.

To be completely tree nut free, you can omit coconut oil (chocolate will be thicker) or sub another neutral-tasting oil.

You may have a little raspberry filling leftover and that's okay - freeze it for 1-2 months to make more cups again soon!

Nutrition Facts
Raspberry Caramel Chocolate Cups
Amount Per Serving (0 g)
Calories 115 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 2mg1%
Sodium 10mg0%
Potassium 77mg2%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 16g18%
Protein 0g0%
Vitamin A 50IU1%
Vitamin C 1.4mg2%
Calcium 25mg3%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.