Dark Chocolate Cups with Raspberry Chia Jam
Easy 5-ingredient dark chocolate cups with raspberry chia jam. These delicious vegan chocolate cups are filled with a simple homemade raspberry jam and topped with sea salt.
Servings 9
Ingredients
- 1 3/4 cup vegan chocolate, dark or semi-sweet (more as needed)
- 2 teaspoons coconut oil, for melting (optional)
- Flaky sea salt, for topping (optional)
Raspberry Chia Jam
- 3 cups raspberries, frozen
- 2 tablespoons maple syrup
- 3 tablespoons chia seeds
- 1 teaspoon vanilla extract
Instructions
Prepare the Chia Jam
- Add the frozen raspberries and maple syrup to a small saucepan over medium heat. Let the raspberries thaw in the saucepan, stirring frequently. Once thawed (about 5 minutes), mash them with a fork or potato masher.
- Stir in the chia seeds and vanilla extract. Let simmer covered over medium-low heat for 10-15 minutes or until the chia seeds have absorbed the liquid. Stir every few minutes. Remove from heat once the jam has thickened. Let the jam chill completely before using.
Prepare the Cups
- Line a muffin tin with 9 paper liners or use a silicone muffin tin. Set aside.
- Melt 3/4 cup of the chocolate. Add 1 teaspoon of coconut oil to the chocolate if desired (see notes). You can use the microwave or a double boiler on the stovetop. If using the microwave, stop and stir every 30 seconds to ensure it melts evenly and doesn't burn. It should be melted after around 1 minute and 30 seconds, but it can vary with each microwave.
- Pour the chocolate evenly at the bottom of each cup. Using a spoon, push some of the melted chocolate to the sides of the paper liners, about halfway to the top of each cup. This will make the sides of the cups and will ensure that the jam doesn't pour to the sides. Place in the fridge on a flat surface and let chill for 5 minutes or until the chocolate firms up.
- Once the chocolate is ready, fill each cup with about 2 tablespoons of chia jam. Don't overfill them. It should just reach the top of the chocolate on the sides of the cup.
- Melt the remaining 1 cup of chocolate using the same method, with 1 teaspoon of coconut oil if desired. Top every cup with more melted chocolate. Sprinkle a small amount of flaky sea salt on each cup if desired. Place in the fridge and let chill for 10 minutes or until firm.
- Store the cups in an airtight container in the fridge for up to 1 week.
Notes
You might have a small amount of leftover jam. Keep it refrigerated in an airtight container. Use it on toasts, in oatmeal and more.
You could make peanut butter and jelly cups by adding a small amount of peanut butter at the bottom of each cup before adding the jam. You could also serve the cups with a small amount of peanut butter on top.
I use Enjoy Life dark vegan chocolate or semi-sweet chocolate.
You could make the jam with different fruit. Strawberries or cherries would be especially good. Follow this recipe for more guidance.
I like to add coconut oil to the chocolate when melting. It helps the chocolate spread more easily, but it's optional. If you don't like coconut, make sure to use refined coconut oil to avoid a light coconut flavor.