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Chocolate Raspberry Chia Cups Recipe

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4.1 from 5 reviews

These Chocolate Raspberry Chia Cups are a delightful no-bake treat combining rich chocolate, fresh raspberries, and nutritious chia seeds. Perfect as a healthy dessert or snack, they feature a luscious layer of homemade chocolate, a tangy raspberry chia filling, and a smooth chocolate topping. Quick to prepare and requiring only simple ingredients, these cups are a delicious way to satisfy your sweet tooth with wholesome flavors.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Raspberry Filling

  • 1 cup raspberries
  • 1/2 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon chia seeds

Chocolate Mixture

  • 1/4 cup coconut oil, melted
  • 1/4 cup cocoa powder
  • 2 tablespoons maple syrup
  • OR 1/2 cup melted dark chocolate

Instructions

  1. Prepare the Muffin Tin: Line a regular sized muffin tin with 4 silicone muffin liners, or if using a mini muffin tin, line it with 8 silicone muffin liners to hold the chocolate cups securely.
  2. Make Raspberry Filling: Add the raspberries and 1/2 tablespoon maple syrup to a small pot. Bring to a gentle simmer over medium heat, stirring occasionally, for 8-10 minutes until the raspberries break down. Remove from heat, mash the raspberries fully, then stir in the vanilla extract and chia seeds. Let the mixture sit for about 10 minutes while cooling so the chia seeds can thicken the filling.
  3. Prepare Chocolate Mixture: In a separate bowl, mix the melted coconut oil, cocoa powder, and 2 tablespoons maple syrup until smooth. Alternatively, melt 1/2 cup dark chocolate as a substitute for this mixture.
  4. Create Chocolate Base: Pour 1 tablespoon of the chocolate mixture into the bottom of each of the 4 prepared muffin liners (or 1/2 tablespoon for mini cups). Place the muffin tin into the freezer and chill until the chocolate is firm, about 5 minutes.
  5. Add Raspberry Layer: Spoon 1 tablespoon of the cooled raspberry chia mixture onto each set chocolate base, smoothing it evenly. Return the cups to the freezer for another 5 minutes to allow the raspberry layer to set.
  6. Top with Chocolate: Add another tablespoon of the chocolate mixture on top of each raspberry layer to seal the cups. Place them back in the freezer and chill until completely set, approximately 2 hours.
  7. Serve: Keep the cups stored in the freezer until ready to serve. Let them thaw for a few minutes before enjoying for the best texture and flavor.

Notes

  • Use silicone muffin liners to easily remove the chia cups without breaking.
  • Adjust sweetness by varying the amount of maple syrup based on your preference.
  • The raspberry layer thickens as the chia seeds soak; ensure it cools properly before assembling.
  • Store the finished cups in an airtight container in the freezer for up to one week.
  • Letting the cups thaw slightly before eating enhances the texture, making them less hard and more flavorful.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/chocolate-raspberry-chia-cups-recipe/