Description
A simple yet elegant treat that combines rich chocolate and tart raspberries, perfect for any occasion.
Ingredients
Scale
- 6 oz raspberries (fresh or frozen)
- 1 tbsp chia seeds
- 2 tsp sweetener of choice (like honey, maple syrup, or sugar)
- 6 oz chocolate chips (or about 1 cup of chocolate bars)
- Optional: 1 tsp vegetable or melted coconut oil (for a smoother sauce)
Instructions
- Mash the raspberries well in a bowl. If using frozen raspberries, allow them to thaw a bit before mashing.
- Transfer the raspberry puree to a small saucepan. Add chia seeds and your choice of sweetener to the saucepan with the raspberries.
- Turn the heat to low and stir occasionally, cooking until hot and bubbling, about 5-7 minutes.
- Melt the chocolate using a double boiler or by microwaving in 30-second intervals, stirring to prevent burning.
- Spread about a teaspoon of melted chocolate up the sides of mini cupcake liners or candy molds.
- Scoop about two teaspoons of raspberry filling on top of the chocolate layer.
- Cover the raspberry filling with the remaining melted chocolate.
- Refrigerate or freeze the cups for a few minutes to set, or let sit on the counter until firm.
Notes
If you don’t have mini muffin pans or candy cup liners, freeze blobs of the raspberry filling and then dip in melted chocolate.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Assembly and Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg