Friends, Valentines day is just around the corner! Growing up I loved this holiday because it meant lots of chocolate (my fav!) and candy from friends & my parents. Not to mention the fun Valentines day cards we got to make & pass out in the classroom. Oh to be young & free again! But now that I am older and engaged, V-day means so much more to me. It’s a time to celebrate our love. Call it cheesy or overrated if you want but I just love the day!
In honor of this lovely holiday I have two recipes that are just perfect for the occasion. First up is my new favorite dessert (seriously they’re so good), vegan chocolate raspberry coconut cups. If you love chocolate, raspberry and coconut then you are going to LOVE these. Make them for yourself, your honey, kids, friends, co-workers -Whoever! You just need to make them. You can thank me later!
These vegan chocolate raspberry coconut cups might look hard or time consuming but that could not be more far from the truth. From beginning to end they take less than 30 minutes to make. Simply make your homemade chocolate which is just –
Unsweetend cocoa powder
Melted coconut oil
Whisked together – (so yummy). Pour into your muffin liners & place in the fridge to firm up (only 10 minutes!).
The filling, which is my favorite part is a combination of oats + shredded coconut + pureed raspberries + maple syrup + coconut cream + coconut oil + vanilla – all blended up. A spoonful to taste is a requirement!
Coconut raspberry filling & topped with more healthy homemade chocolate. Complete bliss I tell you!
If you know me – you know I am obsessed with coconut. Honestly, if it’s plant based and has coconut I want it! But I also knew I wanted a dessert that was festive so that’s where the raspberry came to me. Even though raspberries aren’t in season right now, organic frozen raspberries do just the trick. They add the perfect tartness and color to these chocolate cups. Major swoon!
I can’t get enough of these chocolate raspberry coconut cups. I have already handed them out to friends & family and the feedback has been incredible. Everyone LOVES them (makes me so happy). If you make these, snap a photo & tag @nutritional_foodie – I would love to see your beautiful creations. Also – stay tuned for another healthified V-day goody later this week!
5 reasons you should make these vegan chocolate raspberry coconut cups:
- They are perfect for Valentine’s day (& any occasion!)
- You only need 25 minutes to whip them up
- The combination of chocolate, raspberry and coconut is incredible
- They are naturally sweetened (aka guilt free) with wholesome ingredients
- Your family & friends will absolutely love them
- ¾ cup unsweetened cocoa
- ¾ cup melted coconut oil
- ¼ cup maple syrup
- ¼ tsp sea salt
- 1 cup oats
- ½ cup shredded coconut
- 1 cup thawed frozen raspberries (or fresh!)
- 2 Tbsp coconut cream (see notes)
- 1 Tbsp maple syrup
- 1 Tbsp melted coconut oil
- 1 tsp vanilla
- Line a muffin pan with 9 liners (I sprayed a little coconut oil so the liners would stick well).
- In a medium sized bowl add your cocoa, melted coconut oil, maple syrup & sea salt. Whisk until full combined and smooth.
- Take a little less than 1 Tbsp of the melted chocolate and pour into each liner 1 at a time. Using a small pastry brush (this is what I used) or a small spoon brush the chocolate until it is almost all the way up the sides (see photo) . Place in the freezer for 10-minutes.
- While the chocolate is firming up, make your filling. First place the oats and coconut in a food processor or blender and process for about 30 seconds. Pour this mixture into a small bowl and set aside. Next add your thawed raspberries to the food processor and process until pureed. Add in your oat/coconut mixture, coconut cream, maple syrup, melted coconut oil and vanilla. Again, process until all combined.
- Remove your chocolate from the freezer. Take about 1 Tbsp of the filling at a time and roll into a ball. Flatten and place on each chocolate base (see photo, you will have some leftover filling). Once finished, spoon the remaining melted chocolate over each filled muffin cup, making sure the raspberry coconut filling is completely covered. Place back in the fridge for 10-minutes or until firm. Keep chocolate cups in fridge until ready to eat (they melt slightly). Enjoy!