Dark Chocolate + Caramel Raspberry Cups

Oh, hi!

Hello!

Weird.  Looks like we actually have a recipe today.  Unlike what I made yesterday and a recipe I made last week that never made it to this space.

Dark Chocolate + Caramel Raspberry Cups | Valentine's Day | Vegan | www.thepamperedvegan.comWhen you make a recipe and have to taste test it 15 times to figure out if it’s just “okay” or “really good” that probably means it’s just “okay.”

When you make a recipe and “taste test” 15 bites because you just can’t stop, what you have is definitely “really good.”

You with me?

Dark Chocolate + Caramel Raspberry Cups | Valentine's Day | Vegan | www.thepamperedvegan.comAfter 2 recent flops I was on pins + needles waiting for these to freeze (as evidenced by the melty centers shown above; patience is obviously not my strong suit.)  I thought it was going to be a disaster from the start.  Way to be optimistic, eh?

The idea sounded doable but I wasn’t really sure how many raspberries to put in the mixture, how liquefied it would end up, and then if the chocolate would actually solidify on top of it.

SO MANY UNKNOWNS.

I cooked the raspberry + chia seed mixture and it was way juicier than I was thinking it should be, but I kept on with the plan.

I poured the chocolate overtop and thought, that doesn’t look like enough.  Ahh!  But in the freezer it went.

These were tricky because I kind of needed to wait for the photo shoot to be complete before giving it a taste test. And I had to keep rushing them back to the freezer so they would re-solidify…I won’t lie, they were being a tad uncooperative.

Toppling over,  oozing out the center of the cups…

Dark Chocolate + Caramel Raspberry Cups | Valentine's Day | Vegan | www.thepamperedvegan.comAll the while wondering if I’m wasting my time shooting a terrible tasting Dark Chocolate + Caramel Raspberry treat.

Finally, the shoot was over. Back in the freezer they went (albeit not for long) and then I realized after the 15th “taste test” that these was “really good!”

As in, I could not stop eating them.

Ziv went back to the freezer a few days later asking “where are those chocolate things you made?”

Oh my sweet darling boy, those were gone dayyyyyyyyyys ago.. Oops :)

Dark Chocolate + Caramel Raspberry CupsSlightly sweet with a chewy caramel bottom?

Oh yes.

Let the addiction continue.

Dark Chocolate + Caramel Raspberry Cups
 
Prep time
Total time
 
Don't let the seemingly lengthy instruction list fool you; these are super easy! Sweet + chewy caramel bottoms with a raspberry center and a smooth dark chocolate top - these are a Valentine's Day treat that special someone will love you for!
Author:
Yields: 20-24 cups
Ingredients
  • 2 cups frozen or fresh raspberries (I used fresh, but I imagine frozen will work fine too)
  • 2 TBSP pure maple syrup, or to taste
  • 2 TBSP chia seeds
  • 2 TBSP coconut oil, divided
  • Heaping 1/2 cup pitted Medjool dates (soaked in warm water for 10 minutes and rinsed)
  • 1/2 cup Enjoy Life Semi-Sweet Chocolate Mini-Chips divided
  • Silicone candy mold of choice (I used a mini peanut butter cup sized mold)
Instructions
  1. For the raspberry center: In a medium pot, stir together the raspberries, syrup, and chia seeds until combined.
  2. Bring to a low boil and reduce heat to medium.
  3. Simmer, uncovered, for about 10-15 minutes, stirring frequently, until the raspberries break down and the mixture thickens slightly.
  4. Remove from heat and transfer the mixture to a bowl and into the freezer for about 15-20 minutes, until cool.
  5. Once fully cooled, blend in a high speed blender with 3 large Medjool dates (that have been soaked in warm water) to create a smooth, creamy filling. Set aside.
  6. For the caramel bottom: Add the remaining soaked Medjool dates into your food processor.
  7. In a small sauce pan, heat 1/4 cup baking chips with 1 TBSP coconut oil; stir mixture until fully melted & creamy.
  8. Transfer melted chocolate to the food processor w/dates. Process until well combined (20 seconds or so.)
  9. Once the caramel bottom is finished, use enough of the mixture to fill the bottom 1/3 of your candy mold with and press it into the first mold. It will help if you have something small and round you can use to press the mixture into the mold, but if not a small spoon will work just fine too.
  10. Repeat this step until you run out of the mixture or mold cups, whichever comes first.
  11. Once the bottoms are filled, take the raspberry filling and spoon desired amount on top of all the cups, about 1/3 the way up the center. I had WAY more raspberry filling than I needed, so feel free to be liberal with it if you want!
  12. Once cups are 2/3 way filled (or slightly more,) place in freezer to firm up while you melt the chocolate for the top layer. I recommend putting your candy mold on a baking sheet in the freezer so it doesn't bend.)
  13. In a small sauce pan, add the rest of your chocolate baking chips (1/4 cup) with 1 TBSP coconut oil; stir mixture until fully melted & creamy. (Don't be a dink a use a second saucepan like I did; save yourself the hassle and use the same one you melted chocolate in 10 minutes before!!!)
  14. When your top layer chocolate is melted, pull your candy mold sheet out of the freezer and fill em up to the top!!! I used a small syrup dispenser for this step - worked perfectly!
  15. Once the candy molds are filled, place back in freezer for final solidification.
  16. Keep stored in the freezer as they will not set well at room temp. (I did NOT attempt to store the in the fridge, BUT they may work that way too. If you try it let me know your results!)
  17. Enjoy!!!
Notes
**I do not recommend skipping the step of adding dates to the raspberry filling as they will aid in the solidification of the center of the cups.

Dark Chocolate + Caramel Raspberry Cups Valentine's Day Vegan www.thepamperedvegan.comHappy Valentine’s Day candy munching!!!

xoxo

B

  • http://www.glitzngrits.com/ AlesheaDominique

    Oh my that looks soo good. I was in the bank earlier today and they had some of these that were store bought. I’mma have to save your recipe cause it’s so much healthier and less guilty

    • http://www.thepamperedvegan.com/ Baylie

      Oooo, it’s SO HARD to stay away from the goodies at the bank, lol. They have these green suckers at mine and I always imagine they are sour apple flavor!!

  • http://www.patricemfoster.com/ PATRICE M FOSTER

    Yummy, love the graphic.

    • http://www.thepamperedvegan.com/ Baylie

      Thank you Patrice :)

  • http://kimspeaksup.com/ Kimberly Bolden

    These look absolutely AMAZING! The raspberry goodness in the middle of these makes these food for the gods.

    • http://www.thepamperedvegan.com/ Baylie

      Heh thanks Kimberly!!! Raspberries are my favorite!!!

  • Kallee

    These look divine. I love chocolate and raspberry together!

    • http://www.thepamperedvegan.com/ Baylie

      Me too!!! And as guilt free as a chocolate treat can be!!!

  • Paris

    These sound awesome! Raspberry + Chocolate + Caramel = perfection

    • http://www.thepamperedvegan.com/ Baylie

      Agreed Paris!!! xoxo

  • http://www.asavoryfeast.com/ Jenna Brussee

    Yum! Dark chocolate and raspberry is one of my favorite combos. This is the perfect little treat for Valentine’s Day.

    • http://www.thepamperedvegan.com/ Baylie

      I know, dark chocolate + raspberry = YUM!! (And it’s a total bonus that dark chocolate is good for you, too!!!)

  • Kalyn Brooke

    Those look so yummy and cute!

    • http://www.thepamperedvegan.com/ Baylie

      Thanks Kalyn!!! <3

  • http://www.scissorsavingsarah.com/ Sarah

    Super cute idea and I love the printable card so I can save it for future occasions!

    • http://www.thepamperedvegan.com/ Baylie

      Thanks Sarah!! I love the recipe cards too, I only wish ALL the food blogs I follow used them!! I like to create and customize my own cook books that way!!!

  • Leigh Powell Hines

    These look divine. Yum.

    • http://www.thepamperedvegan.com/ Baylie

      Thanks Leigh – the raspberry center added such a delicious flavor :)

  • http://myprettybrownblog.com/ Artney

    These look so yummy!!! I would love a taste test. Looks like I’m going to have to try these soon!

    • http://www.thepamperedvegan.com/ Baylie

      Thanks Artney!!!

  • http://savingeverydaywithsonyak.com/ Sonya K

    I will have to make these one day. I just pinned it so I’ll have the recipe handy. I love the Enjoy Life Chocolate chips and I was able to stock up on them the day after New Year’s. My local Kroger had them on clearance for $1.17 a bag. I bought all 9 bags they had marked down :)

    • http://www.thepamperedvegan.com/ Baylie

      Oh my goodness Sonya I am SO JEALOUS to hear you found them on clearance!!! I would have bought them out for sure!!! (What city was this in? heh ;))

  • http://www.thepamperedvegan.com/ Baylie

    Thank you for the kind words Trish!! I love your site too!! :)

  • http://www.KraylFunch.com/ Krayl Funch

    I love the addition of the chia seeds! It’s almost healthy!!!

    • http://www.thepamperedvegan.com/ Baylie

      A little chia never hurt anyone, eh? ;)

  • http://www.tidbitsofexperience.com/ crystal

    These look really good, and I’m not even a fan of raspberry stuff. I can understand the impatience to try them. Thanks for sharing this recipe with us.

    • http://www.thepamperedvegan.com/ Baylie

      Heh, thanks Crystal! And you’re welcome :)

  • AJ @ NutriFitMama

    Mmmm these look and sound so good! I think I might be a little impatient with them as well! :)

    • http://www.thepamperedvegan.com/ Baylie

      Thanks girl!!! :)

  • Jillian

    Do you think they would work in a mini muffin molds? did u use coconut oil to make for easy out?

    • http://www.thepamperedvegan.com/ Baylie

      Hi Jillian!! In my experience, candy kept in the freezer (like this recipe) comes out of paper muffin tins just fine – no oil needed. I made vegan chocolate turtles one day in mini muffin paper wrappers and they just peeled away from the candy just fine :) Silicone molds are easiest, but I think in a pinch paper should work ok too!!! Let me know how it turns out if you try!! (You could also test it and freeze just one first to see it it is able to be removed from the paper without sticking!!)

  • Chicory

    Yummm! I love how the raspberry is oozing out from the sides of those chocolate cups!
    I really like your blog and recipes. Are you interested in becoming a Chicory Recipe Partner?