Spooky season is here and while we always advocate a healthy, anti-inflammatory diet, it's okay to treat yourself to some delicious sweets occasionally – especially on Halloween! These decadent chocolate and raspberry “Bloody Cups” are the perfect indulgence that don’t contain any scary ingredients, plus, they’re vegan, gluten-free, and super simple to make. Read on for the full recipe.
Chocolate Raspberry Cups
1 cup frozen raspberries
1 tbsp agave syrup
1 ¾ cup vegan baking chocolate
Heat the frozen raspberries in a small pot on a medium-high heat until soft and mash them a little with a fork. Add the agave syrup, mix, and set aside to cool. In a double boiler melt one cup of the chocolate. Place eight muffin liners in a muffin pan. Pour 1 1/2 teaspoon of melted chocolate into each muffin liner and tilt them, so the chocolate spreads evenly to the sides. Place the muffin liners into the fridge until the chocolate hardens. Melt the remaining 3/4 cup of chocolate. Next, add about a teaspoon of the raspberry filling into the middle of the chocolate coated muffin liners. Once the chocolate has melted, pour it over the raspberry filling covering the tops completely. Leave to harden in the fridge for about five minutes. Once the chocolate is set, carefully remove the cupcake liners, and enjoy!