Dark Chocolate Cups with Raspberry Chia Jam

Dark Chocolate Cups with Raspberry Chia Jam are a decadent yet wholesome treat that blends the richness of dark chocolate with the tangy brightness of a naturally sweetened raspberry chia jam. These no-bake cups are vegan, gluten-free, and perfect for satisfying your sweet cravings without refined sugar or additives.

Why You’ll Love This Recipe

• Quick and easy, with no baking required
• Made with simple, healthy ingredients
• Rich in antioxidants and fiber
• Naturally sweetened with maple syrup
• Perfect for dessert, gifting, or an indulgent snack

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Dark chocolate (use vegan chocolate if needed)
• Coconut oil (optional, for smoother chocolate)
• Frozen raspberries
• Maple syrup
• Chia seeds
• Vanilla extract
• Sea salt flakes (optional, for garnish)

Directions

this recipe

1. Make the Raspberry Chia Jam
   • In a small saucepan, heat the raspberries and maple syrup over medium heat.
   • Mash the raspberries as they soften.
   • Stir in chia seeds and vanilla extract.
   • Simmer for about 5–10 minutes until thickened. Let cool.
2. Prepare the Chocolate Base
   • Melt half the dark chocolate with coconut oil in a double boiler or microwave in 30-second intervals.
   • Line a mini muffin tin with paper liners.
   • Spoon a little melted chocolate into the bottom of each liner, and gently tilt the tin to coat the sides.
   • Refrigerate for 10–15 minutes until set.
3. Assemble the Cups
   • Spoon a small dollop of raspberry chia jam into each chocolate shell.
   • Melt the remaining chocolate and pour over the top to cover the jam.
   • Sprinkle with sea salt flakes if desired.
   • Chill in the refrigerator until fully set.

Servings and Timing

• Servings: 9–12 cups
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Chill Time: 15 minutes
• Total Time: 40 minutes

Variations

• Use white or milk chocolate for a sweeter taste
• Add a thin layer of peanut or almond butter beneath the jam
• Replace raspberries with strawberries, cherries, or blueberries
• Add a pinch of cinnamon or chili powder for a flavor twist
• Top with crushed nuts or coconut flakes for texture

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 7 days
• Freezer: Freeze in a single layer, then store for up to 1 month
• Serving: Best served chilled or slightly softened at room temperature
• Reheating: Not needed—these are enjoyed cold

FAQs

Can I use fresh raspberries instead of frozen?

Yes, just cook them down the same way—fresh raspberries will work perfectly.

Is the coconut oil required?

No, but it helps melt the chocolate more smoothly and creates a nice sheen.

How do I keep the chocolate from seizing?

Avoid contact with water and melt the chocolate gently over low heat or in short microwave bursts.

Can I use store-bought jam?

You can, but homemade chia jam is healthier and less sugary.

Are these safe for people with nut allergies?

Yes, as long as you use chocolate that is nut-free and avoid any nut butter additions.

Can kids enjoy these?

Yes! They’re a great healthier dessert option for children.

What type of chocolate is best?

Use high-quality dark chocolate with 70% or higher cocoa content for best results.

Can I double this recipe?

Yes, simply double all ingredients and use two muffin tins.

How long does the chia jam last?

It will keep in the fridge for about 5 days and can also be frozen.

Can I make these without muffin liners?

It’s not recommended, as the chocolate may stick to the tin—liners make removal much easier.

Conclusion

Dark Chocolate Cups with Raspberry Chia Jam are a perfect fusion of indulgence and nourishment. Whether you’re making them for a special occasion or as a make-ahead treat to keep in the fridge, these cups deliver rich chocolate flavor balanced by the tart, fruity kick of homemade raspberry jam. They’re easy, elegant, and endlessly customizable—sure to become a go-to favorite in your dessert rotation.

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