Print

Chocolate Covered Raspberry Chia Cups Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

These Chocolate Covered Raspberry Chia Cups are a delightful and healthy treat, combining a rich dark chocolate base with a vibrant, tangy raspberry chia jam filling. Perfect for a guilt-free dessert or snack, they are naturally sweetened with maple syrup and enhanced with nutrient-packed chia seeds. Easy to make and requiring no baking, these cups are a refreshing fusion of fruity and chocolate flavors, beautifully layered and chilled to perfection.

Ingredients

Chia Raspberry Jam

  • 1 cup frozen raspberries
  • 1 TBSP chia seeds
  • 1 TBSP maple syrup
  • 1 tsp fresh lemon juice

Chocolate Layers

  • 2 cups Endangered Species Oat Milk Mixed Berries + Dark Chocolate, chopped
  • ½ to 1 tsp coconut oil (optional)

Other

  • 12–16 mini muffin liners

Instructions

  1. Prepare the Chia Jam: In a small saucepan over medium heat, add the frozen raspberries. As the fruit thaws and begins to melt, stir in the chia seeds, maple syrup, and lemon juice. Reduce heat to low and let the mixture simmer for 8-10 minutes until it starts bubbling and thickens to a jam-like consistency.
  2. Set the Jam: Turn off the heat and stir again to ensure chia seeds are well distributed. Allow the mixture to sit for 5 minutes to let the chia seeds expand further and the jam to thicken. Set aside.
  3. Melt the Chocolate: In a medium saucepan over low heat, add the chopped dark chocolate. Gently melt the chocolate, stirring frequently to avoid burning. Add ½ teaspoon of coconut oil if the chocolate becomes too thick to keep it smooth.
  4. Prepare the Base Layer: Line a mini muffin baking tin with the mini muffin liners or arrange liners on a flat plate. Spoon about one teaspoon of melted chocolate into each cup, ensuring the bottom is fully covered. Transfer the tray to the freezer for 10-15 minutes to allow the chocolate base to set.
  5. Add the Raspberry Jam Layer: Remove the muffin tin from the freezer and top each chocolate base with a heaping teaspoon of the prepared raspberry chia jam. Return the tray to the freezer for another 10-15 minutes to harden this layer.
  6. Top with Final Chocolate Layer: Once the jam layer firm, top each cup with about one teaspoon of melted chocolate to cover the raspberry jam completely. Place the cups back into the freezer to harden fully before serving.
  7. Store the Chocolate Cups: Keep any leftover chocolate raspberry chia cups in the refrigerator for short-term storage. For longer storage, freeze the cups to maintain their texture and freshness.

Notes

  • Use fresh lemon juice for the best flavor and to preserve the jam’s vibrant color.
  • If you prefer dairy-free or vegan chocolate, ensure the chocolate you use is certified vegan.
  • Coconut oil is optional but helps keep the melted chocolate smooth and easier to work with.
  • These cups can be a great grab-and-go snack stored in the freezer.
  • For an extra festive touch, sprinkle some crushed freeze-dried raspberries on top of the final chocolate layer before final freezing.

Find it online: https://bitezly.com/chocolate-covered-raspberry-chia-cups-recipe/