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
Prepare muffin tin with liners, or set out 12 silicone muffin cups (the silicone muffin cup liners result in very clean chocolate cups).
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.
Allow mixture to set in the freezer for 30 minutes, or in the refrigerator 3-4 hours.
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!