"Bloody" Chocolate cups

Yield: 
8 servings

Recipe Categories:

Desserts Vegan
Ingredients: 
  • 1 cup frozen raspberries
  • 1 Tbsp brown rice syrup
  • 1+ 3/4 cup vegan baking chocolate chips 
Instructions: 
  • Heat the frozen raspberries in a small pot until soft. Mash the raspberries until there are no chunks.
  • Add the brown rice syrup to raspberries.
  • Melt about 1 cup of the vegan chocolate.
  • Place about 1 ½ teaspoon of melted chocolate in the muffin liners and place it in the fridge for 5 minutes until hardened.
  • Melt ¾ cup of vegan chocolate. Meanwhile add about a teaspoon of the raspberry filling into the chocolate coated muffin liners.
  • Once the chocolate has melted pour it over the raspberry filling. Tilt pan a little so that the filling is completely covered by chocolate.
  • Place in fridge for about 10 minutes to harden.
  • Enjoy!