Chocolate Raspberry Cups

Decadent chocolate, raspberry sauce and a pinch of sea salt to tantalize your tastebuds. Just in time for Valentine’s Day, these chocolate raspberry cups are a symphony of sweetness whirled in a dreamstate of satisfaction. Whether you’re in a relationship or not, treat yourself, or maybe share them with a loved one.

I don’t eat sweets very often, but when I do it’s usually something that has a bit of fruit in it somewhere. Chocolate and raspberry is such a fantastic flavor combination that each truly complements the other in a symbiotic relationship of flavors.

Chocolate Raspberry Cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Category: Dessert

Servings: 12

Chocolate Raspberry Cups

Chocolate Raspberry Cups with Sea Salt


  • Raspberry Sauce
  • 2 6 oz packages of raspberries
  • Juice of 1/2 a meyer lemon
  • 3 tbsp coconut sugar
  • Chocolate
  • 2 cups coconut oil, melted
  • 2 cups cacao powder
  • 3/4 cup maple syrup
  • pinch of sea salt


  • Start the raspberry sauce by putting the raspberries in a blender and puree until smooth. Next take a medium pot and you’ll want to use a sieve or fine mesh strainer to pass the raspberry sauce through to remove the seeds. Add the meyer lemon juice and coconut sugar. Stir and heat over medium heat until it boils. Once boiling turn heat to low and simmer for about 8 minutes or so until it thickens. Remove from heat and let the sauce cool.
  • For the chocolate, melt the coconut oil over medium heat for about 3-4 minutes or until liquified. Remove from heat. In a bowl add cacao powder, maple syrup, melted coconut oil and a pinch of sea salt. Whisk to combine until it reaches a smooth consistency.
  • In a muffin tin lined with paper baking cups, add a tablespoon of the chocolate to each cup. Brush the chocolate up the sides with a small pastry brush. Put the muffin tin in the freezer for 10 minutes. Next add a teaspoon of raspberry sauce to each cup and then return to the freezer for another 10 minutes. Make sure that your raspberry sauce is cool. For the final step add the remaining chocolate over the top of the raspberry sauce. Make sure to completely cover it and sprinkle a little bit of sea salt on the top. Return to the freezer for 15 minutes. These are now ready to eat. They may be a tad messy but they are absolutely delicious. Store them in the fridge when you are done and enjoy!
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