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!


Lent and Going Sweetener Free

Lent. As a Catholic, I definitely take part in the Lenten season which started this past Wednesday; however, I’m typically not a big fan of giving things up for lent. I just don’t find it that effective in growing spiritually during lent. For some people it’s great; for me, it’s not. Giving up some unhealthy food or habit probably makes me a bit healthier; however often I forget the main reason I’m giving said unhealthy thing up  which of course is to use my little tiny sacrifice as a way to unite myself with Jesus and His big giant sacrifice.

That being said, I’ve decided to give something up this year. I still primarily want to focus on doing good acts and growing in virtue this Lenten season; however, I have decided to go sugar free for lent. Actually, scratch that, sweetener free. Tuesday evening I said so long to not only white sugar, but also agave, stevia, honey and all other sweetening devices. Four days in and my commitment to being sweetener free has already been tested numerous times.

Friday afternoon I even made a batch of traditional chocolate chip cookies for some friends and family. I’m proud to say I didn’t so much as lick dough from the beater, nor did I eat a single cookie. I’ve realized that watching others enjoy the  food I make is actually better than eating my self. Still, nothing sounds better right now than a big chewy overly sweetened cookie. 42 days until Easter.

I’ve already determined that come Easter Sunday I will be making Peanut Butter Stuffed Hot Fudge Cupcakes from How Sweet It Is.

How Sweet It Is

I think they’ll be worth the wait :)

Do you celebrate Lent? What’s your opinion on giving things up? Any delicious sugar free recipe you’d like to share?