Ingredients
Scale
- 2 cups semi-sweet chocolate chips (allergen-free preferred)
- 1/2 cup coconut oil
- 1/4 cup Grade A amber maple syrup
- 1 tablespoon tapioca starch
- 1 1/2 cups frozen raspberries
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk maple syrup and tapioca starch; add frozen raspberries and heat until thickened.
- Remove from heat and mix in extracts and coconut oil; strain through a fine mesh sieve.
- Blend the cooled raspberry mixture until smooth.
- Melt chocolate chips and coconut oil in a double boiler.
- Coat muffin liners with melted chocolate; refrigerate until set.
- Fill each cup with raspberry cream, cover with remaining chocolate, and sprinkle with freeze-dried raspberries if desired.
- Refrigerate until completely firm.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 chocolate cup (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Use high-quality chocolate for the best flavor. Chill between steps for easier assembly. Feel free to experiment with toppings like nuts or coconut flakes.