Super quick snacking that’s decadent, rich and healthy? Only 6 ingredients? Enter…raspberry coconut dark chocolate cups. These babies are filled with richness and bursting with fruity tangyness. These are a deliciously healthy way to kick those chocolate cravings.
It’s Valentines day? I’ll be honest I have never been a fan of this holiday for more reasons then a blog post can take. But you just have to believe me when I say that it is just a coincidence that these chocolate raspberry cups are pink.
On to what matters: Chocolate. I have become totally obsessed with making my own chocolate! I mean I didn’t actually think it was this easy to make. Not to mention soooo fun to do with your kids. The whole process is just so delicious from start to finish, you actually feel like one of the kids too. The whole dipping your fingers into drippy chocolate and just getting all messy. It is super fun.
This month’s chocolate addiction has been chocolate cups ♥
The simplicity of the cup is what does it for me. A little goes a long way with this raw chocolate mixture. It is so decadent and rich just a cup or two is all you need to kick that chocolate craving of yours. PS: If you don’t like coconut flavour just opt for a refined coconut oil this doesn’t have the coconut aroma.
My raw chocolate recipe is the perfect simple blend of 4 ingredients:
- Coconut oil
- Vanilla extract
These cups have a tangy twist with the freeze dried raspberry powder. This powder is so damn delicious. The raspberry flavour is so enhanced in this powder it really works beautifully with the dark chocolate. The desiccated coconut also gives added flavour and texture too!
I get my freeze dried raspberry powder from HERE.
Raspberry Coconut Dark Chocolate Cups
For the dark chocolate
- 1/3 cup cacao powder
- 1/4 cup coconut oil
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/4 cup freeze dried raspberries
- 2 tablespoons desiccated coconut
For the dark chocolate mixture - Mix all the ingredients together and stir until super smooth. Pour a tablespoon of the chocolate sauce into each cupcake case.
Immediately add toppings. Sprinkle the freeze dried raspberry powder and desiccated coconut on top of the chocolate mixture.
Freeze the cups for 15 mins and they are ready to eat! I store them in the fridge right at the bottom so its next to the freezer. (The coconut oil makes these cups melt quick so its best to keep them cold in the fridge)
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