Dark Chocolate Raspberry Cups

I’m participating in Alex’s sugar-free challenge. But, I wasn’t going to let that keep me from enjoying a delicious dessert.

So, yesterday I created dark chocolate raspberry cups

They were so good I had to make more today so that I could eat more get exact measurements and take pictures so I could share them with you.

They’re kind of extremely delicious. You should try them.

Dark Chocolate raspberry Cups

Vegan, gluten-free, sugar-free

Makes 12

1/2 cup raw almonds

1/2 cup oats

1/4 cup shredded coconut (plus more for garnish)

1/4 cup coconut butter (coconut oil, regular butter, or margarine would work too)

4 dates

2 oz (or  more) bakers 100% chocolate finely chopped*

1/3 cup all fruit raspberry jam (I use 365 brand)

Fresh raspberries (for garnish)

Heat oven to 350 degrees. Line a muffin pan with 12 muffin liners.

In a food processor (or blender) combine almonds, oats, and shredded coconut well blended. Add coconut butter and dates and blend until everything is mixed. Divide batter between the 12 muffin cups. Using the back of a spoon pack the measure firmly into each muffin cup. Bake for 8-10 minutes. Remove from oven and spread a heaping teaspoon of raspberry jam on each one. Top with 1/12th of the chocolate and more jam if desired. Bake an additional 5 minutes. Remove from oven and let cool. Garnish with raspberries and coconut . Place in fridge or freezer until the chocolate solidifies. Serve and enjoy! Store in the fridge.

*I usually find 100% chocolate way too bitter but, mixed with the sweetness of the jam it is perfect.

What’s your favorite summer dessert? Do you have any tips for improving food photography? (I’ve been working on improving my picture quality but I’ve still got a long way to go)

P.S. I’m submitting this to Katie as a delicious vegan dessert. You can submit something here!

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16 thoughts on “Dark Chocolate Raspberry Cups

  1. Oh my these look SO GOOD!

    I’ve been working on my food photos, too! The biggest thing I’ve learned is shooting in NATURAL LIGHT! I usually take photos right next to a window for natural light and stay out of direct sunlight, that gives photos a harsh look.

  2. Wow, this is just amazing, Ann-Claire! I will try to make these tomorrow. :) I’m so excited! I don’t have shredded coconut though (I know, what a crime) so do you think I can just leave it out? Or will I need to substitute with something else?

    • I don’t think omitting the coconut would be a problem at all. Just be sure to use enough coconut butter/oil/margarine that everything binds well (mine were kind of crumbly but I think them that way, it reminded me of short bread actually). If you do make them please let me know how they turn out!
      Sent on the Sprint® Now Network from my BlackBerry®

  3. Myyyy those look SO good! I love raspberries ♥
    My fave summer dessert would have to be anything fruity…peach cobbler anyone?!?!
    And for the pictures, I find natural lighting is the way to go. Nothing like it!

  4. Pingback: Challenge Officially Over! « Spoonful of Sugar Free

  5. Wanted to let you know I made these for my hubby yesterday. Since he has a BIG appetite for sweets, I made 8 servings out of your measurements, rather than a dozen. He LOVED them. Thanks for the recipe!

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