Paleo Chocolate Raspberry Cups
These indulgent, no-bake treats combine rich dark chocolate and juicy raspberries in a creamy, vegan-friendly shell. Sweet, tart, satisfying, and paleo-approved.
Ingredients
- 1 cup dark chocolate chips vegan, 70% or higher
- 2 tbsp coconut oil
- ½ cup fresh raspberries or thawed frozen
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- In a saucepan, melt chocolate chips with coconut oil over low heat, stirring until smooth.
- Spoon a teaspoon of melted chocolate into each silicone liner to coat the bottom.
- Freeze for 10 minutes until firm.
- In a bowl, mash raspberries with maple syrup, sea salt, and vanilla until jammy.
- Add a teaspoon of raspberry mixture to each chilled chocolate base.
- Cover with more melted chocolate to seal each cup.
- Freeze for another 10 minutes until solid.
- Remove from molds, serve chilled, and try not to eat them all at once.
Notes
Nutritional Values (Per Serving):
- Calories: 110
- Total Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
Vitamins & Minerals (Per Serving):
- Iron: 6%
- Magnesium: 5%
- Vitamin C: 8%
- Zinc: 2%
- Copper: 4%
Additional Notes & Tips:
- Swap raspberries for strawberries if you're feeling rebellious.
- Store extras in the freezer for emergency chocolate situations.
- Add a sprinkle of shredded coconut for texture.
- Don’t microwave the chocolate—respect the cacao.
- Serve with sass and zero shame.