I’m super excited to share this post with you all! Myself and some amazingly talented Canadian Food Bloggers worked together to bring you a chocolate-themed Valentine’s Day collaboration! There are so many delicious recipes, both sweet and savoury, that are chocolate-inspired and perfect for Valentine’s Day (and all the time, I mean who doesn’t love chocolate?!) For my contribution, I made these dairy-free chocolate raspberry cups, and let me tell you, they are deeeeelicious!
One of the best things about Valentine’s Day, besides showing our love to the people we care about, is the chocolate of course! And homemade is definitely the way to go, especially for Valentine’s Day. Not only is it tastier but you are also showing how much you care when you take the time to make something they will love.
These dairy-free chocolate cups filled with sweet raspberry only need 30 minutes and 3 ingredients! You might even have all of these ingredients already- perfect for whipping up some treats last minute for your valentine or friends and family. And you can totally make these and not share them if you want 😉 yummmm. I mean it’s just as important to treat yourself!
No more missing out on chocolate, my non-dairy friends. These cups are made with semi-sweet chocolate which is often dairy-free! Check the ingredients list first, I live in Canada and the Superstore President’s Choice brand semi-sweet chocolate chips are dairy-free 🙂 you can also check the health food section where the baking ingredients are.
I like these sprinkled with a pinch of flaky sea salt. If you haven’t tried salted chocolate before, believe me you are missing out! The salt contrasts with the sweetness of the chocolate, enhancing the flavour.
3-Ingredient Dairy-Free Chocolate Raspberry Cups
- 1 1/2 cups of semi-sweet chocolate chips (check ingredients some are dairy-free and some are not)
- 1 teaspoon of coconut oil
- pure raspberry jam
- optional: flaky sea salt
Place 10 mini cupcake liners in a mini cupcake pan or on a plate.
Melt 3/4 cup of the chocolate with 1/2 teaspoon of the coconut oil. You can do this in the microwave for a minute and a half, checking and stirring after each 30 second interval, or in a double boiler. Be careful not to burn your chocolate.
Spoon chocolate mixture into your mini liners so that they are about 1/4 full. Using the back of a small spoon or a clean paintbrush, spread the chocolate up the sides of the liners. Gently shake each cup to flatten out the bottom. Freeze for 5 minutes.
Add a spoonful of raspberry jam to each cup, making them about 2/3-3/4 full- just make sure you have some room at the top. Freeze for 5 minutes.
Meanwhile, melt the other 3/4 cup of chocolate and 1/2 teaspoon of coconut oil. Take the cups out of the freezer and top with chocolate, spreading to the edges. Take care not to let the chocolate flow over the liner, this will make it hard to peel off the liners later. Sprinkle with flaky sea salt if desired. Freeze for 10 minutes.
Store in an airtight container at room temperature or in the refrigerator.
This is a photo of the cups after step 3 so you can see what I mean 🙂
Check out these chocolate recipes from my lovely friends! If you make any of our recipes, hashtag it #CdnFoodCreatives so we can see 🙂
Chocolate Dipped Honeycomb by My Kitchen Love
Chocolate Spice Fig Truffles by The Busy Baker
Cocoa-Rubbed Drumsticks by Chew Street
Dark Chocolate Rosewater Truffles by The Cinnamon Scrolls
Gooey Caramel Cookie Cups by Liv for Cake
Mocha Waffle Torte by Cocoa Bean, The Vegetable
Savoury Chocolate Ravioli with Ricotta-Beet Filling by Imagelicious
Two-Bite Mochi Brownies by The Chewy Life
Stay tuned, I’ve got more Valentine’s Day deliciousness coming!
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