I’m participating in Alex’s sugar-free challenge. But, I wasn’t going to let that keep me from enjoying a delicious dessert.
Dark Chocolate raspberry Cups
Vegan, gluten-free, sugar-free
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)
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)