Dark Chocolate Raspberry Coconut Butter Keto Cups {paleo, gluten-free, vegan}
Prep time: 
Cook time: 
Total time: 
Serves: 12 large cups or 24 mini cups
 
gluten-free, paleo, keto, dairy-free, egg-free, nut-free, vegan, vegetarian, FODMAP-friendly
Ingredients
Dark Chocolate
  • 9 - 10 ounces 85 - 100% dark chocolate, unsweetened or alternatively-sweetened chocolate *see notes
  • 2 teaspoons coconut oil (or cacao butter)
Filling:
  • ½ cup softened coconut butter
  • ¼ cup fresh or frozen and thawed raspberries
  • 2 tablespoons coconut milk or other non-dairy milk
Optional Filling Add-ins:
Optional Topping:
  • Freeze-dried raspberries
  • Flaked sea salt
  • Coconut flakes
Instructions
  1. Line a 12-cup full-sized muffin tin with parchment or silicon muffin cups. You can also just use silicon muffin molds on their own.
  2. Roughly chop the chocolate if it's a bar. If it's chips, leave as is.
  3. Set up a glass bowl over a small sauce pan of water, or set up a double boiler. Once the water is barely simmering, add the chocolate and coconut oil to the bowl or top pan of the double boiler. Stirring often, melt completely until smooth and glossy. Work low and slow, if you overheat the chocolate it can ruin it (you can also melt the chocolate in small increments in the microwave)
  4. Immediately remove the pan from the heat.
  5. Add one tablespoon of the melted chocolate to each of the lined muffin cups. Using a small spoon push the chocolate about ⅓ of the way up the sides. Place the muffin tin into the freezer for 10 minutes.
  6. Meanwhile make the raspberry coconut butter filling. Place softened coconut butter, raspberries, and coconut milk in the bowl of a mini food processor or work with a hand blender. Pulse until combined or mix by hand until well combined.
  7. Remove the pan from the freezer. Place 2 teaspoons of raspberry coconut butter mixture in the center of each chocolate cup, using a spoon spread to flatten slightly immediately (it will begin to harden on the frozen chocolate). Repeat with remaining cups. Return to the freezer for 5 minutes.
  8. Reheat remaining dark chocolate if it has started to harden at all. Add 1 tablespoon of melted dark chocolate over the top of each cup to cover the raspberry coconut butter layer completely, then return the pan to the freezer for 20 minutes to set. Eat straight from the freezer or store in the refrigerator. Top with a sprinkle of crushed freeze-dried raspberries, flaked sea salt or shredded coconut.
Notes
• You can make your own dark chocolate and control the type of sweetener and your preferred level of sweetness.
• You can also use your favorite dark chocolate bar or sugar-free chocolate or chocolate chips. Lily's makes stevia sweetened chocolate chips (they do contain soy), if you cannot have soy PASCHA makes allergy-friendly 85% bars and 85% and 100% dark chocolate chips, that you can sweeten however you'd like.
• you can also make 24 smaller mini cups, if you want, using a mini-muffin tin.
• I either use homemade chocolate or I really like this 85% organic dark chocolate or this one.
Recipe by Tasty Yummies at https://tasty-yummies.com/dark-chocolate-raspberry-coconut-butter-keto-cups/