Sometimes inspiration comes in the most unexpected of places. Of course in this case, the inspiration for a fantastic love filled Valentine’s Day dessert came from a Halloween party! Additionally, one of the biggest surprises throughout my health journey has been the support of my family and friends. My dad always says “It’s not what you know, it’s who you know”. And that couldn’t be more true lately. While executing an awesome Halloween party, a good friend of mine found this recipe for Vegan Chocolate Raspberry Cups. They’re like little peanut butter cups but filled with raspberries instead. So that’s basically healthy, right? I have the best friends. Keeping me healthy and such.

But why stop at Halloween? I mean, I know the gooey raspberry filling is supposed to be like blood and all, but why couldn’t it be romantic blood? Like sexy oozy romantic chocolate and champagne kind of love blood.

In order to make these chocolate raspberry cups a little more on brand, I found this awesome silicone heart mold on Amazon. You know I love a good excuse for a cute theme. I also used the same dairy free chocolate from my chocolate covered strawberries post! And let me tell you, this chocolate raspberry cup recipe is almost just as easy.

Even better, all you need is 3 ingredients! Easy as pie. Or chocolate raspberry cups I guess.

• Frozen raspberries (1 cup)
• Agave syrup (1 tbsp)
• Dairy free chocolate chips (1 3/4 cup)

First, put the frozen raspberries in a pan on the stove over medium-high heat. Once soft, mash the raspberries until there are no large chunks left. Add the agave syrup and stir together. Set aside.

Next, melt 1 cup of dairy free chocolate chips in the microwave in a microwave safe bowl. Microwave for 30 seconds at a time, stirring in between, until chocolate is fully melted.

Pour a coating of chocolate into each little heart mold. Move the tray around to ensure the entire bottom of each heart gets coated and the chocolate touches the sides. Furthermore, REALLY make sure you get that chocolate all the way up the edges of your mold. Otherwise, you’ll end up with kind of a “PBJ” of sorts and you’ll have a sandwich instead of a cup. Of course you need to make sure the chocolate foundation layer is thick enough that your filling won’t leak. Now, place the tray into the refrigerator for a bit to harden the chocolate. After a few minutes, remove the tray and add a teaspoon of raspberry filling into the middle of each heart. Next, heat the rest of the chocolate. Pour a final layer of chocolate over the raspberry filling. But make sure it’s a great layer to seal the deal!

Now that your chocolate raspberry cups are complete, place them back in the fridge until the chocolate is hard. Once the chocolate is hard, remove the chocolate raspberry cups from your mold and enjoy!

Of course, if you don’t have a mold or don’t want to buy one, you can always use cupcake liners. Or, feel free to use any kind or shape of mold to fit your favorite theme. The possibilities are endless!

Nothing like giving your someone special some ooey gooey messy heart shaped chocolate raspberry cups to show them how you really feel.

XOXO,
Tiffany

 

 

Original recipe from: https://www.elephantasticvegan.com/bloody-cups-for-halloween-vegan-gluten-free/