Sugar-Free Raspberry Dark Chocolate Cups Recipe (Low-Carb, Vegan, Keto, Diabetes-Friendly)

#CookingWithIsabelle

Love chocolate but not the sugar and calories? Well, my decadent raspberry dark chocolate cups are not only vegan, diabetes friendly, keto friendly, diet friendly, and guilt free, but also completely sugar free! They're rich and just slightly tart from the raspberries, making them just enough to curb any sweet craving but not over do it.

Finish a meal perfectly by ending with something sweet, chocolaty, oh and guilt-free!

Making DIY Sugar-Free Dark Chocolate Raspberry Cups!

With a thick, sweet and tangy raspberry filling coated with a lightly crisp shell of balanced dark chocolate, my sugar-free raspberry dark chocolate cups taste melt in your mouth sensational.

Recently, I've been craving a lot of treaty goodies from seeing holiday dessert platters pop up all over the place. But of course, I've worked hard to be able to intuitively and naturally control my cravings… so while I have indulged and broken my healthy eating reduced sugar non-diet diet, I felt like it would be nice to be able to participate in the Christmas and New Year dessert platter guilt-free this year.

So this past holiday season I made it my mission to transform the treat snack tray into the healthiest most delicious festive plate ever. And today I'm starting with those yummy little chocolate cups of seasonal joy you see stacked up on a dessert holiday platter.

Made with simple ingredients, you can very easily make these raspberry delights in a breeze and they store wonderfully in the freezer for up to a month.

My decadent raspberry dark chocolate cups are not only vegan, diabetes friendly, keto friendly, diet friendly, guilt free, but also completely sugar free.

Rich and chocolatey, just enough to curb any sweet craving but not overdo it.

Dark chocolate is still sweet without being overwhelming, and the raspberry center has slight tartness to balance each bite.

Holiday season or not, whatever the occasion, whenever you have a hankering for something sweetly chocolatey without any added gluten, dairy, sugar, artificial sweeteners, high carbs, these make the perfect guilt-free indulgence.

Oh, and did I mention that these dark chocolate raspberry cups are protein-packed? So not only are they a sweet treat but a full-fledged filling dessert-like healthy snack.

You can also very easily substitute with most any fruit you want in place of the raspberries. Go for mixed berry, cherry or go bananas with mashed banana!

What are you waiting for? Enjoy the slightly tart and perfectly balanced sweetness of these Sugar-Free Raspberry Dark Chocolate Cups!

With all of that said, here’s your recipe!

Sugar-Free Raspberry Dark Chocolate Cups

🖨️ [PRINT THIS RECIPE]

Isabelle McKenzie | Dec 2020

• prep time: 15 minutes
• cook time: 40 minutes
• total time: 55 minutes

Servings: 12

INGREDIENTS:

Chocolate coating:

• 1 cup of good quality cocoa powder
• 2/3 cup cacao butter or coconut oil, melted and cooled slightly
• 15-25 drops liquid stevia, to taste
• 1/2 tsp Vanilla extract (optional)
• Pinch salt

Raspberry jam filling:

• 3-4 cups of organic frozen raspberries
• 2/3 cup water
• 1 tbsp lemon juice
• 1/2 package of pectin
• 2 drops of sweetleaf vanilla creme stevia (or to taste)
• pinch of salt

HOW TO MAKE IT:

1. Add all ingredients to a heavy-bottomed pot, and stir to completely combine. Place on stove hob, and bring heat to medium-high. Bring just to a boil, stirring occasionally, and reduce heat to just under medium. Continue to cook, stirring gently every 10 - 15 minutes, until thick (about 40 minutes).
2. Remove from heat and cool. In a small mixing bowl, mix together all of the chocolate ingredients, scraping the sides and bottom of the bowl, making sure that everything is incorporated.
3. To assemble line a small muffin pan with paper liners (or use a candy cup mold). Fill the bottom of the lined cups or molds evenly with chocolate (about 1-2 tsp). Leave it to set for about 10 minutes in the fridge. Now spoon and center, roughly 1 teaspoon of the jam layer mix onto each bottom filled chocolate layered cup. It should spread without reaching the edges. Top with another teaspoon of chocolate mix, to cover the top and edges. Place it into the fridge, allowing it to set completely.
4. Store in the fridge until you're ready to eat it! Store any leftover jam in a glass container. The jam will last for about a week in the fridge.

(Note: using coconut oil will mean the cups will be slightly meltier at room temp.)

Nutrition:

• Serving: 1 chocolate cup
• Fat: 13.2g
• Calories: 206
• Carb: 12.8g

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If you give this recipe a go, don’t forget to tag me on Instagram @itsisabellem and using hashtag #cookingwithisabelle and I’ll share it!

Happy cooking!

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