Chocolate Raspberry Chia Cups!
These Chocolate Chia Raspberry Cups are a quick and easy no bake dessert idea. A sticky and sweet raspberry chia filling is layered between a rich chocolate coating, making a perfect combo. This dessert is vegan, gluten-free, and refined sugar-free. It’s lightly sweetened with maple syrup, and can be customized according to your desired sweetness.
I made this simple dessert to celebrate Valentine’s Day, but they’re perfect anytime of year. Try switching out the raspberries for other fruits like blueberries, strawberries, or mixed berries! Enjoy experimenting!
These Chocolate Chia Raspberry Cups are:
- Sweet and sticky
- Rich and delicious
- Bite sized
- Healthy
- Vegan
- Refined sugar-free
- Gluten-free
You can also try making these into mini form! They’re super adorable, easier to eat, and make double the amount of cups.
To make these, I suggest using Silicone Baking Cups or a Mini Silicone Tray. The silicone allows them to slide right out once set.
Follow me on Instagram @livesimplyhealthy for recipe updates and nutrition tips!
For more Valentine’s inspired recipes, try my Chocolate Mousse with Raspberry Whip Cream, Strawberry Cheesecake Bites, Chocolate Layer Cake with Whip Cream, or Chocolate Fudge Cheesecake!
Chocolate Raspberry Chia Cups
Ingredients
Raspberry Filling:
- 1 cup raspberries
- 1/2 tablespoon maple syrup
- 1/2 teaspoon vanilla
- 1 tablespoon chia seeds
Chocolate Coating:
- 1/4 cup coconut oil melted
- 1/4 cup cocoa powder
- 2 tablespoons maple syrup
- OR 1/2 cup melted dark chocolate
Instructions
- Line a regular sized muffin tin with 4 silicone muffin liners, or a mini muffin tin with 8 silicone muffin liners.
- To prepare the raspberry filling, add the raspberries and maple syrup to a small pot. Bring to a simmer over medium heat, stiring occasionally for 8-10 minutes. Remove the pot from the heat and fully mash the raspberries. Add the vanilla and chia seeds. Stir to combine and let the chia seeds thicken while the raspberry mixture cools, about 10 minutes.
- Meanwhile, add the melted coconut oil, cocoa powder, and maple syrup together to form a melted chocolate mixture. Alternatively, melt 1/2 cup dark chocolate.
- Poor 1 tablespoon of chocolate into the bottom of the 4 prepared muffin liners (or 1/2 tablespoon if making mini cups). Set in the freezer until firm, about 5 minutes.
- Spoon 1 tablespoon of the cooled raspberry mixture on top of the set chocolate lined cups. Smooth the raspberry mixture so it is smooth and evenly distributed. Place in the freezer to set for 5 minutes.
- Spoon 1 tablespoon of the chocolate mixture onto each raspberry cup. Place in the freezer until fully set, about 2 hours.
- Store in the freezer and let thaw a few minutes before serving.
Lucy says
Why must you keep them in a freezer? It needs a lot of electricity. Can’t you keep them in the fridge?
livesimplyhealthy says
You can try keeping them in the fridge as well. When I tried them in the fridge I found that it would leak some raspberry juice from the filling, but still worked.
Vanessa says
The raspberry jam is not overly sweet and perfect with chocolate.
livesimplyhealthy says
I’m glad you enjoyed them 🙂
Anonymous says
So easy and so yummy! It’s a great cooking activity to do with young kids.
livesimplyhealthy says
So glad you enjoyed these 🙂